Creamy Coconut Curry Stew

This came to me from a couple of different recipes. I decided to mix some unconventional ingredients with a curry stew. This is a hearty & filling stew that is also great over rice, pasta or with bread. I served mine with naan bread but you can serve with practically anything! I did it in the slow cooker but you can also cook a faster version on the stove, just slowly simmer it until cooked. This is a great dish to come home to at the end of a hard work day!

1 1/2 C potatoes or double if not using squash

1 1/2 C butternut squash

1 carrot sliced lengthwise & then chopped

1 medium onion

3-4 garlic cloves minced

2 pieces of ginger minced (or dried ginger)

3 Tbsp Curry powder or to make from scratch:

1 tsp garam masala, coriander powder & cumin

1/4 tsp turmeric

2 tsp red chili powder

1 28 oz can of diced tomatoes

1 can of coconut milk

2 C of vegetable broth

1 C of dried chick peas or 1 can

Add all ingredients to slow cooker, turn on low and cook 6-8 hours or on high for 4. If you have the time add the onions to a pan on med-high heat, cook until the water is absorbed. Add in curry powder, garlic & ginger. Then put in slow cooker with the rest of the ingredients.