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Slow Cooker Squash And Chickpea Curry

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2 cups cubed peeled butternut squash

2 cups diced peeled potatoes

1 can chickpeas , drained and rinsed

1 tbsp vegetable oil

1 onion , diced

2 cloves garlic , minced

1 tbsp minced gingerroot

3 tbsp mild curry paste

1 can light coconut milk

1 cup vegetable stock

1/4 cup natural cashew butter or peanut butter

1/4 tsp salt

2 cups packed shredded Swiss chard

1 cup frozen green peas

2 tbsp chopped fresh coriander

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