original recipe found here.
ingredients: butternut squash, potatoes, chickpeas, onion, garlic, ginger root, red curry paste, coconut milk, vegetable stock, cashew butter, swiss chard, peas (completely optional because peas aren’t that great), cilantro, olive oil, sea-salt, and rice.
cube the potatoes and the butternut squash (peel the butternut squash too, if it doesn’t come pre-cut); dice the onions; mince the garlic and ginger root. in a pan, saute the onions, garlic, and ginger root in olive oil; after a while, add in the curry paste. place the potatoes and butternut squash in the crockpot and add in the onion/garlic/ginger root/curry paste mixture into the pot. add in the chickpeas, coconut milk (i used the whole can), cashew butter (be generous, it’s what gives the dish its flavour), salt, and vegetable stock as well, until it’s all covered. cook for a while (the cook time is around four to five hours if the crockpot is set on high) and then add in the peas (if you decided to use them) and swiss chard. make some rice to serve on top of, and sprinkle chopped up cilantro and sea-salt on your dish.
crockpot + rice cooker = makes cooking that much easier.
also, you will have leftovers for days.