Warming winter recipe: squash, sweet potato and chickpea curry

A good recipe for the slow cooker if you have one as it can be prepared ahead and be ready for when you get home from work.

Ingredients:

1 vegetable stock cube

 2 sweet potatoes, peeled and cut into small chunks

1/2 a butternut squash cut into small chunks

4 garlic cloves, crushed

1 lime, zested and juiced

400g can chickpeas, drained

400ml full-fat coconut milk

150g smooth or crunchy peanut butter

2 tbsp honey

2 tosp dark soy sauce

2 tsp mild curry powder

1/2 tsp ground turmeric 

green beans (optional)

To serve

Chopped coriander, red chillies and spring onions and a spoonful of greek yogurt (optional). Rice or flatbreads

Instructions:

Dissolve the stock cube in 200ml boiling water. Pour into the bowl of the slow cooker  and add the sweet potatoes and squash along with the garlic, lime zest and juice, chickpeas and coconut milk, peanut butter, soy sauce, curry powder and turmeric. Season with salt and pepper. Cook on high for 2-3 hours or low for 6 hours. Once cooked, add the toppings if liked. Loosen a little with more stock if the sauce is too thick. Season again to taste and serve with rice or flatbreads to mop up the sauce.

Enjoy!

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