Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

Ingredients

• 2 ½ cups diced butternut squash
• 1 ½ cups dried organic chick peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can organic coconut milk
• 1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
• 1 ½ cups freshly shelled peas (you can use frozen here, if you wish)
• 1-2 large tomatoes, diced
• 3 cups vegetable broth or water
• 3 tablespoons yellow curry powder
• 1 teaspoon kosher salt
• handful of fresh cilantro, roughly chopped (save some for serving)

Instructions

1. Rinse and sort through the dry chickpeas.
2. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes.
3. Add all of the ingredients to your slow cooker besides the peas and spinach.
4. Cook on high for 6 hours.
5. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir.
6. 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.
7. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.