Slow Cooker Squash and Chickpea Curry

This is a great dish to make when you know you are going to have a busy week ahead. It's simple and with a big batch of rice will last you for 3 or 4 days. Another great recipe courtesy of Canadian Living.

Slow Cooker Squash and Chickpea Curry

- 2 cups cubed peeled butternut squash (about 1 small squash)

- 2 cups diced peeled potato

- 1 can (19oz) chickpeas, drained and rinsed

- 1 tbsp vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tbsp minced fresh gingerroot

- 2 tbsp mild or medium curry paste

- 1 can (400 ml) light coconut milk

- 1 cup vegetable stock (there is enough flavour that you can use water if you don't have stock on hand)

- 1/4 cup natural peanut or cashew butter

- 1/4 tsp salt

- 2 cups packed shredded Swiss chard

- 1 cup frozen green peas

- 2 tbsp chopped fresh coriander

Combine squash, potato and chickpeas in slow cooker.

In large skillet, heat oil over medium heat. Fry onion, garlic and ginger, stirring occasionally until onion is light golden, about 5 - 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 peanut/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 15 minutes or until Swiss chard wilts. Sprinkle with coriander and serve over rice.