Butternut and Chickpea Curry

Slow Cooker Butternut Squash and Chickpea Curry

curry dinner lunch plant-based recipes slowcooker


AUTHOR Juanita


This Butternut Squash and Chickpea Curry is so easy peasy to make, it’s a matter of throwing all the ingredients into your slow cooker and turning it on. It really is that simple, super easy, super tasty, and super nutritious.


YIELDS 8 Servings
PREP TIME 20 mins



 1 medium onion, diced
 1 medium butternut squash, peeled, seeded, and diced/cubed
 2 red bell peppers, diced
 3 garlic cloves (chopped finely2)
 2 cans of chickpeas (drained)
 1 cup green lentils ( soaked overnight )
 1 can coconut milk
 1 can crushed tomatoes
 2 tbsp curry powder
 1 tsp ea salt, or to your taste
 ½ ground black pepper
 1 ½ cups vegetable stock ( 2 stock cubes )
 small bunch of fresh chopped cilantro, baby spinach or parsley leaves (added at the end)




Add onion, cubed squash pieces, red peppers, garlic, chickpeas, green lentils, and seasonings into your slow cooker.


Pour in the coconut milk, crushed tomatoes, and vegetable stock. Using a wooden spoon, gently stir ingredients together.


Cover + cook on Low for 7-8 hours or High for 4-5 hours.


Just before serving add 2 good handfuls of baby spinach and stir through until wilted.


Serve over brown rice or quinoa with poppadums or flatbreads.



Additional Notes on Storage/Variations: This recipe can be multiplied, batch cooked, and then frozen for future meals without the fuss.

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