Place the butternut squash, red onion, chickpeas, apricots, tomatoes, Very Lazy paste pot and water into a slow cooker. Stir to mix together.
Place the lid on the slow cooker, turn to low and cook for 8-10 hours.
Remove lid, add coriander and serve.
for the cumin-spiked flatbreads
Place the flour, salt and toasted cumin seeds in a large bowl. Stir.
Melt butter and mix together with the milk.
Add the milk mixture to the flour mixture and stir well until it forms a soft dough.
Knead for about two minutes until smooth and stretchy. Wrap in clingfilm and leave the dough at room temperature for about a half an hour.
Divide the dough into four even pieces.
Roll each piece into a rough, flat circle about 3 mm thick.
Heat a teaspoonful of sunflower oil in a hot pan and cook the flatbread on each side for around a minute, flipping it over when it starts to brown and bubble.
for the tumeric yoghurt
Stir the ground turmeric into the yoghurt and serve!
Video
Notes
Make a meat version of this stew by replacing the butternut squash with two lamb shanks or 300 grams of diced lamb.