Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then sauté 1 chopped large yellow onion for 5 minutes until softened.

2. 2

   Add 3 minced cloves of garlic and 1 inch of grated fresh ginger to the pot, cooking for an additional 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of Caribbean curry powder, 1 teaspoon of dried thyme, 1/2 teaspoon of ground allspice, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 minced small scotch bonnet pepper, cooking for 2 minutes to toast the spices.

4. 4

   Add 1.5 kilograms of cubed butternut squash and 400 grams of rinsed and drained canned chickpeas to the pot, stirring well to coat the vegetables with the spice mixture.

5. 5

   Pour in 2 cups of vegetable broth and 400 milliliters of full-fat coconut milk, ensuring all ingredients are submerged, then bring the mixture to a gentle simmer.

6. 6

   Transfer the entire mixture to a slow cooker, cover, and cook on low for 4 to 6 hours, or until the butternut squash is tender and the sauce has slightly thickened.

7. 7

   Taste and adjust seasoning as needed, then ladle the Slow-Cooked Caribbean Butternut Squash and Chickpea Curry into serving bowls.

8. 8

   Garnish each serving with 1/4 cup of fresh chopped cilantro before serving.