Slow-cooker butternut chickpea curry recipe

So creamy, filled with plant-based protein, high in fiber, this slow-cooker butternut chickpea curry recipe will give you the comfort you need to spend a calm and relaxing evening.

Arriving home after a long day at work and not needing to cook supper, isn't that a relief? What if, rather than a less-than-nutritional meal ordered from the local restaurant, a hot and healthy meal is magically ready at dinnertime? It's simply a dream come true!

Makes 4 portions | Prep time : 15 minutes | Cook time : 2 hours

Ingredients for the slow-cooker curry recipe

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1/2 cup carrots, diced
• 2 tbsp curry powder
• 1 3/4 cup crushed tomatoes
• 3 cups cooked chickpeas
• 4 cups Pacific creamy Butternut squash soup
• 3 cups cooked jasmine rice, for serving
• ¼ cup loosely packed cilantro, chopped (optional)
• 4 wedges of lime or lemon (optional)

Preparation for the slow-cooker curry recipe

Set the slow-cooker on high while preparing the ingredients.

Add the olive oil, onion and carrots and cook for 10 minutes, or until starting to caramelize.

Sprinkle the curry powder over the onions and carrots, and cook for an additional 5 minutes.

Add the crushed tomatoes, chickpeas, butternut soup and stir. Cover, and cook on high for 1-2 hours, or on low for 3-4 hours.

Serve curry over rice, and top with cilantro and lemon or lime wedge.

Recipe by Pacific Foods