Hearty Vegetarian Coconut Curry

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 3 cloves garlic, finely chopped
• 1 1/2 tbsp fresh ginger, finely grated
• 4 tbsp mild curry paste
• 1 can coconut milk
• 1/3 cup peanut butter
• 2 cups butternut squash, peeled, 1/2” cubes
• 1 cup Yukon gold potatoes, peeled, 1/2” cubes
• 1 cup rutabaga, peeled, 1/4” cubes
• 1 can chickpeas, drained and well rinsed
• 3/4 cup vegetable broth
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 2 cups spinach, roughly chopped
• 1 cup Greek yoghurt
• 3 tbsp lime juice
• 2 tbsp fresh coriander, finely chopped

Instructions

1. Place large skillet on medium heat, add vegetable oil and sauté onions until translucent. Add garlic and ginger. Sauté for 1 minute. Stir in curry paste and heat through for 2 minutes. Add coconut milk and peanut butter until well combined. Season with salt and pepper.
2. Place squash, potatoes, rutabaga and chickpeas in slow cooker. Add onion mixture and vegetable broth. Stir to combine.
3. Turn slow cooker on low, cover and cook for approximately 4 hours. Stir in spinach. Cook for another 15 minutes, until spinach has wilted.
4. Meanwhile, mix together yoghurt and lime juice. Set aside.
5. Serve curry with rice, and top with light drizzle of yoghurt-lime mixture and coriander. Serves 6.