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.
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
1/3 cup packed fresh basil leaves
Cooked jasmine rice, for serving
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.