2 1/2 cups diced butternut squash
1 1/2 cups dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can 13.5 ounce organic coconut milk
1 bunch of fresh spinach, rinsed and roughly chopped
1 1/2 cups freshly shelled peas
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)
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.
Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.
Source: TastyYummie
1 1/2 cups dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can 13.5 ounce organic coconut milk
1 bunch of fresh spinach, rinsed and roughly chopped
1 1/2 cups freshly shelled peas
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)
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.
Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.
Source: TastyYummie