Squash and Chickpea Slow-cooker Currie

A delisious slow-cooker meal ideal for cool fall evenings.  It's vegan and the left overs are school safe.

This recipe makes more than enough for two meals for my family if four do, freeze half for an easy meal down the road.

What you need:

2 tbs fresh minced ginger

2 tbs minced onion

1 tbs minced garlic

1-2 tbs olive oil

3-4 tbs curry powder

2 cups peeled chopped potatoes

1 can chickpeas drained and rinsed

1/2 a butternut or 1 whole acorn or peppercorn squash peeled and chopped

1 can coconut milk

1 cup vegetable stick or water

1/4-1/2 cup soy but butter

Salt and pepper to taste 

1 cup frozen peas

2 cups chopped kale or spinach 

1/2 cup fresh chopped coriander

In a small fry pan over medium heat heat olive oil, add ginger, onion and garlic and heat until the onion begins to brown, about 5-7 minutes.  Remove from heat.

Combine potatoes, chickpeas, squash, coconut milk, vegetable stock, soy butter,curry powder, salt, pepper and heated ginger, onion and garlic in the slow cooker.  Stir to combine and cook on low for at least 4/6 hours.  15 minutes before serving add kale, peas and coriander.  Serve over rice or quinoa.  Enjoy!