Slow-cooked vegetarian curry

One of the best parts about using a slow cooker is the tantalizing aroma that fills your home as food simmers. Sit back and let the anticipation build — this mouthwatering dish is well worth the wait.

Start to finish: 4 hours 20 minutes (20 minutes active)
Servings: 8

Ingredients
• 2 tablespoons olive oil

• 1 onion, diced

• 4 cloves garlic, minced

• 2 tablespoons ginger, grated

• 2 tablespoons ground coriander

• 2 teaspoons ground turmeric

• 1 teaspoon yellow curry powder

• 1 teaspoon red pepper flakes

• Salt and pepper, to taste

• 2 cans chickpeas (19 ounces), rinsed and drained

• 1 butternut squash, peeled, seeded, and diced

• 1 can of coconut milk

• 1 cup vegetable broth

• Juice of 1 lemon

• A few fresh mint leaves

Directions
1. In a pan, heat the oil over medium-high heat. Add the onion, and cook until it’s translucent. Add the garlic and spices, then cook for another 2 minutes. Salt and pepper to taste. Set aside.

2. In a slow cooker, add the chickpeas, squash, coconut milk, broth, and the onion mixture. Mix carefully.

3. Set the slow cooker to low heat for 4 hours. Add the lemon juice, and adjust seasoning as needed.

4. Serve alone or with rice, and garnish with fresh mint.