Slow Cooker Butter Chickpeas with Pumpkin

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Slow Cooker Butter Chickpeas with Pumpkin Recipe

This homemade curry has been lightened up with the use of almond butter and is super easy to whip up for a weekday meal via the fabulous invention of the slow cooker!

Serves 4

INGREDIENTS

• 1 tin chickpeas, drained
• 250g fresh or frozen pumpkin or squash cubes
• 1/3rd cup/80ml coconut milk, can use light coconut milk for low-fat version
• 2 tbsp of almond butter
• 1 medium tomato, diced
• 1 onion, diced
• 2 tbsp tomato paste
• 1 tbsp garlic and ginger paste, can use fresh and mince
• 1 tsp garam masala
• 1 tsp curry powder, can use hot or mild depending on preference
• 1 tsp turmeric
• 1 veggie stock cube, can use low-salt and adjust added salt accordingly
• 1 tsp black pepper

TO SERVE

• 2 cups cooked rice
• 4 tbsp coconut yogurt
• Fresh coriander

METHOD

1. Prepare your pumpkin or squash if needed by peeling, and cutting into cubes. Proceed to step two if using prepared or frozen pumpkin.
2. Add all of the ingredients to your slow cooker, with just enough water to cover (about 2 cups/500ml), set to low for 6 hours or high for 2 hours.
3. The pumpkin should be cooked throughout and soft when serving.

Serve with cooked rice, coconut yogurt, and fresh coriander leaves.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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