Slow Cooker Indian(ish) Curry

I know baby corn and bamboo shoots aren't really Indian ingredients but I love them and put them in everything.

Slow Cooker Indian(ish) Curry

Serves 8

Ingredients

• 3 cups peeled and diced butternut squash
• 1 cup dried chickpeas
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can regular coconut milk
• 1 can diced tomatoes
• 3 cups vegetable broth
• 1 tbsp yellow curry powder
• 2 tbsp garam masala
• 1 1/2 tsp salt
• 1 cup frozen peas
• 1 (8 oz) can bamboo shoots, drained
• 1 (15 oz) can baby corn, drained

Instructions

1. Place all ingredients except peas, bamboo shoots and corn in the slow cooker. Cook on high for 6 hours until the chickpeas are tender. Add peas, bamboo and corn. Cook for another half hour until heated through. Serve with brown rice.