Coconut Milk Curry

I love curry and this curry is amazing and super easy. My amazing friend SR made this Squash and Chickpea Curry. I couldn't get enough of it, it was so unbelievably delicious. She used frozen spinach instead of chard since it is much easier to come by.  Using her recipe I made this curry a couple of times and not once did I actually put in the veggies that the original recipe calls for. One time I used sweet potate, white potato and peas and tonight I did carrots and red lentils. I haven't used vegetable stock in it and I make it on the stove top and cook it for less time, and it still came out great! Ha ha I am so bad at following recipes.

Here is the original recipe from SR. (I don't know her original source.)


SQUASH AND CHICKPEA CURRY

Ingredients

2 cups (500 mL) cubed peeled butternut squash
2 cups (500 mL) diced peeled potatoes
1 can chickpeas, drained and rinsed
1 tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
3 tbsp (45 mL) mild curry paste
1 can light coconut milk
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) natural cashew butter or peanut butter
1/4 tsp (1 mL) salt
2 cups (500 mL) packed shredded Swiss chard
1 cup (250 mL) frozen green peas
2 tbsp (30 mL) chopped fresh coriander

Preparation

In slow cooker, combine squash, potato and chickpeas.

In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is
light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow
cooker.

Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for
about 4 hours or until vegetables are tender.

Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts.
Sprinkle with coriander.