Pantry stars like red curry paste and fish sauce lend big flavor to this comforting chickpea and acorn squash stew that’s perfect for a cozy dinner.
Ingredients
- 2 tbsp red thai curry paste
- 1 (13.5 oz) can Nature's Promise Organic Coconut Milk, shaken
- 2 tbsp fish sauce
- 1 tbsp light brown sugar
- 2 (15.5 oz) can chickpeas, drained and rinsed
- 1 medium red onion, cut into thin wedges
- 1 acorn squash, scrubbed
- ⅓ cup packed fresh basil leaves
- Cooked Jasmine rice, for serving
Steps
- In a 5- to 6-qt slow cooker, whisk together the red curry paste, coconut milk, fish sauce, and brown sugar. Add the chickpeas and onion.
- Trim ends of the squash. Cut in half lengthwise. With a spoon, scrape out seeds and stringy pulp. Cut squash into 1-inch chunks. Add to slow cooker. Cover and cook on low 4 hours, until squash is tender but not falling apart.
- Stir in the basil. Season with salt to taste. Serve over the rice.
This recipe is
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Oct/Nov 2020
- Wheat Free
- Lactose Free
- Egg Free
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