2 ½cupsbutternut squash peeled, seeded and diced (about ½ small squash)
1 ½cupsdried garbanzo beans
1small yellow or white onionchopped
2clovesgarlicpeeled and minced
1canfull-fat coconut milk
2tomatoeslarge, diced
3cupsorganic vegetable broth
3tbspground curry
1tspsea salt
2cupsfrozen peas
3-4cupsspinachfresh, chopped
½cupfresh cilantro or basil
Instructions
Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 - 8 hours.
About 30 minutes before serving, add in the peas and spinach and stir well to combine. If your sauce seems to be a bit too thin, uncover and cook on high for a bit longer.
Top with fresh cilantro or basil and enjoy!
Notes
Everything tastes good in a curry! Why not add more fiber and veggies to it? This vegetarian dish is packed with protein-rich peas and tastes great over brown rice.Make ahead tip: This stores great in the fridge for 4-5 days and freezes very well.