Home - Recipes - Slow Cooker Red Curry Chickpeas and Squash

Slow Cooker Red Curry Chickpeas and Squash

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.

Serves 6
Ready in 255 mins
Prep time 15 mins
Cooking time 240 mins
304 calories per serving


> 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.

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