Butternut Squash + Chickpea Curry – Slow Cooker

You are unauthorized to view this page. Please login.

  • 2 ½ cups butternut squash peeled, seeded and diced (about ½ small squash)
  • 1 ½ cups dried garbanzo beans
  • 1 small yellow or white onion chopped
  • 2 cloves garlic peeled and minced
  • 1 can full-fat coconut milk
  • 2 tomatoes large, diced
  • 3 cups organic vegetable broth
  • 3 tbsp ground curry
  • 1 tsp sea salt
  • 2 cups frozen peas
  • 3-4 cups spinach fresh, chopped
  • ½ cup fresh cilantro or basil
  • 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!
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.