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Slow-Cooker Butternut Chickpea Curry

An image of prepared Slow-Cooker Butternut Chickpea Curry made with curry powder, crushed tomatoes, chickpeas, Pacific Foods® Organic Creamy Butternut Squash Soup, brown rice, cilantro and lemon.
  • 10 min
    Prep Time
  • 2 hr 10 min
    Total Time
  • 6 people
    Serves
  • 436 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 tablespoons curry powder
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (about 28 ounces) chickpeas (garbanzo beans)
  • 1 carton (32 ounces) Pacific Foods® Organic Creamy Butternut Squash Soup
  • 3 cups cooked brown rice for serving
  • 1/4 cup loosely packed cilantro, chopped (optional)
  • 4 wedges lime or lemon (optional)

Instructions

  • Step 1

    Turn the slow cooker on high while you prepare the ingredients. Add the olive oil and onion, and cook for 10 minutes, or until starting to caramelize. Sprinkle the curry powder over the onions, and cook for an additional 5 minutes. Add the crushed tomatoes, chickpeas, soup, and stir. 

  • Step 2

    Cover, and cook on high heat for 1-2 hours, or on low heat for 3-4 hours. Serve curry over rice, and top with cilantro and lemon or lime wedges.

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Made Specifically With

All Products
Calories 436
Total Fat 10 g
Sat. Fat 1.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 729 mg
Total Carb 75 g
Dietary Fiber 15 g
Sugar 13 g
Protein 15 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 20 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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