Looking for a meatless meal that’s easy to make and delicious too? The flavour of cashews and gingerroot come together in this delicious vegetarian stew. And the best part is – you only need to dirty one pot!
INGREDIENTS
- 2 cups cubed peeled butternut squashes
- 2 cups diced peeled potatoes
- 1 can chickpea drained and rinsed
- 1 tablespoon vegetable oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon minced gingerroot
- 3 tablespoons mild curry paste
- 1 can light coconut milk
- 1 cup vegetable stock
- 1/4 cup natural cashew butter or peanut butter
- 1/4 teaspoon salt
- 2 cups packed shredded Swiss chard
- 1 cup frozen green peas
- 2 tablespoons chopped fresh coriander
METHOD
- In slow cooker, combine squash, potato and chickpeas.
- In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow cooker.
- Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for about 4 hours or until vegetables are tender.
- Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts. Sprinkle with coriander.
NUTRITIONAL FACTS
Per each of 8 servings: about
- Sodium543 mg
- Protein6 g
- Calories217.0
- Total fat8 g
- Cholesterol0 mg
- Saturated fat3 g
- Total carbohydrate32 g
%RDI
- Iron11.0
- Fibre0.0
- Folate25.0
- Sodium0.0
- Sugars0.0
- Calcium4.0
- Protein0.0
- Calories0.0
- Total fat0.0
- Vitamin A50.0
- Vitamin C23.0
- Potassium0.0
- Cholesterol0.0
- Saturated fat0.0
- Total carbohydrate0.0
