Crock Pot Butternut Squash & Chickpea Coconut Curry
- Yield: 8 servings
- 2 1/2cups diced butternut squash
- 1 1/2cups dried organic chick peas
- 1small onion, chopped
- 2cloves garlic, minced
- 1can organic coconut milk (may be substituted for light)
- 1bunch fresh spinach, rinsed and roughly chopped (or kale)
- 1 1/2cups freshly shelled peas (may be substituted for frozen)
- 1-2large tomatoes, diced
- 3cups vegetable broth or water
- 3tablespoons yellow curry powder (or your own blend of spices)
- 1teaspoon kosher salt
- 1 handful fresh cilantro, roughly chopped (save some for serving)
- Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours.
- About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.
- Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.
Recipe courtesy of Beth, a gluten-free blogger who lost 30 pounds by cutting out all processed foods and taking control of her health. In addition to healthy eating, Beth practices yoga daily to compliment her new lifestyle. Visit her blog Tasty Yummies! for healthy, seasonal and fresh gluten-free recipes.