Vegan Slow Cooker Curry Pot Pie with Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 2½ cups Idaho® potatoes, chopped
• 2 cups water or vegetable broth
• 1½ cups butternut squash, chopped
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 1 cup carrots, sliced
• 1 tablespoon fresh ginger, grated, or 1 teaspoon dry ground ginger
• 2 teaspoons garlic, minced
• 2 teaspoons garam masala
• 1 teaspoon salt
• ¾ teaspoon ground cumin
• ¾ teaspoon ground turmeric
• ½ cup plain unsweetened soy milk or non-dairy milk of your choice
• ½ teaspoon apple cider vinegar
• 1⅔ to 2 cups whole wheat pastry flour, plus ¼ cup extra for the cutting board
• 2 teaspoons cumin seeds
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons avocado oil or other mild oil