Butternut Squash and Chickpea Curry

From Williams-Sonoma’s Quick Slow Cooking, which my mom owns.

Butternut Squash and Chickpea Curry
Print Recipe
Servings
8 servings
Servings
8 servings
Butternut Squash and Chickpea Curry
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine all the ingredients except lemon juice in the slow cooker. Add 1 cup of water. Stir to mix well. Cook on low heat for 4 hours. Squash should be tender.
  2. Stir in lemon juice. Adjust seasoning with salt if needed. Serve over rice. Garnish with cilantro.
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