Gluten-Free Slow Cooker Vegan Squash and Chickpea Curry & Recipe for Cashew Butter | Wheat Free Mom

Ingredients

• 2 cups cubed butternut squash
• 2 cups diced potatoes
• 1 can chickpeas, drained (I made cooked up chickpeas earlier in the day in my pressure cooker)
• 1 tbsp canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp minced fresh gingerroot
• 3 tbsp mild curry paste
• 1 can coconut milk
• 1 cup gluten free vegetable stock (I like Kitchen Basics)
• 1/2 cup cashew butter or peanut butter (I made my own cashew butter, recipe attached)
• 1/4 tsp salt
• 2 cups shredded swiss chard
• 1 cup frozen peas
• 2 tbsp chopped cilantro (Optional)