Spicy Butternut Squash

Ingredients:

2 tablespoons vegetable oil
2 teaspoons fenugreek seeds
2 teaspoons cumin seeds
2 black cardamom pods
1 (2 inch) cinnamon stick
1 yellow onion, diced
1 medium tomato, chopped
2 teaspoons tumeric
1 teaspoon ground coriander
4 pounds butternut squash, peeled and cut into 1 inch pieces
3-4 serrano chilis, seeds removed and chopped
2 teaspoons brown sugar
1 teaspoon garam masala
2 teaspoons salt
1 teaspoon red chili powder
1 tablespoon lemon juice

Directions:

1. Heat the oil in a saucepan over medium high heat.  Once its hot, add the fenugreek, cumin, cardamom, and cinnamon stick.  Cook 3-4 minutes, stirring constantly, until the mixture sizzles.  Add the onion and cook for another minute until the onions brown slightly.  Put the mixture in a slow cooker.
2. Add tomato, tumeric, and coriander.  Mix well.
3. After a few minutes, add the butternut squash and mix very well.  Turn the slow cooker to low and cook for 4 hours, stirring a few times during cooking.
4. Add the green chilis, brown sugar, garam masala, salt, red chili powder, and lemon juice.  Mix well.

Serve over brown rice.

Recipe Credit:
The Indian Slow Cooker 

Curried Chickpeas

Ingredients:

3 cups dried chickpeas
1 medium yellow or red onion, diced
1 medium tomato, diced
1 (2 inch) piece ginger, peeled and chopped
4 cloves garlic, peeled and chopped
4 green serrano chilis, chopped
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon chana masala
1 tablespoon red chili powder
2 tablespoons salt
1 teaspoon tumeric powder
12 cups water
2 tablespoons fresh cilantro

Directions:

1. Put the chickpeas, onion, tomato, ginger, garlic, green chilis, cumin, coriander, garam masala, chana masala, red chili powder, salt, turmeric, and water in a slow cooker.
2. Cook on high for 14 hours.  Towards the end of the cooking time, use the back of a large spoon to mash some of the beans against the walls of the slow cooker or pulse 2 or 3 times in the immersion blender.

Serve over top of brown rice.

Recipe Credit:
The Indian Slow Cooker