Slow Cookin': Butternut Squash, Apricot & Chickpea Curry
I hate it when people refer to a recipe as a "dump dish". It just seems gross. Now, to talk out of the other side of my mouth, this really only requires dumping a bunch of ingredients into the slow cooker and walking away. So there you have it, I made a dump dish. Ugh, I hate even saying it.
Make things even easier on yourself and buy a bag of pre-chopped butternut squash. You can find this at many stores, but I find it's really cheap at Trader Joe's. I have been using a garam masala curry powder I got a Penzey's Spices and love it. I wouldn't use any old curry powder. Since you're not putting many other ingredients into this dish, the curry powder will be a featured flavor, so look for something fresh and high quality. As I've mentioned before, it's easy and cheap to buy spices by weight at co-ops and stores like Whole Foods.
While you're there, pick up the fresh turmeric root, which is also cheap by weight and adds an interesting flavor that you don't see every day. It looks a lot like ginger root (see picture below), so make sure you're picking up the right thing! You could also use turmeric powder, about a tablespoon, if you can't find fresh. Whichever you use, be careful not to spill on anything valuable, as turmeric stains like you wouldn't believe.
Slow Cooker Butternut Squash, Apricot & Chickpea Curry
Serves: 3-4
Preparation Time: 5-10 minutes active, 3-8 hours inactive
Ingredients:
2 c. butternut squash, cut into 1-in. cubes
1/2 red onion, diced
1 15-oz. can chickpeas, drained & rinsed
2 handfuls dried apricots
1 15-oz. can diced tomatoes
2-in. knob of turmeric root, grated
1 tbsp. ginger paste
2 tbsp. tomato paste
4 cloves of garlic, sliced or minced
2 tbsp. garam masala curry powder
1-2 c. water or broth
salt/pepper, to taste
rice or couscous with fresh chopped cilantro, to serve
Method:
1. Place all ingredients through the curry powder in a slow cooker. Pour in about a cup of water or broth, just enough so you can see it in the slow cooker, but it doesn't need to cover the vegetables. Cover and set on low for 7-8 hours or high for 3-4 hours. Season with salt/pepper to taste before eating. Serve over rice or couscous with fresh chopped cilantro.
