Vegetarian

Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) is for Soup.

Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) takes several minutes to prepare.

Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) takes several minutes to cook.

Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) makes 8 servings.

The ingredients for Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) are:

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)
serves 8

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 (you can use light here, I didn?t)
1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
1 1/2 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 (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
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. 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.

Here is how you make Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe):

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)serves 82 1/2 cups diced butternut squash1 1/2 cups dried organic chick peas1 small onion, chopped2 cloves garlic, minced1 can 13.5 ounce organic coconut milk (you can use light here, I didn?t)1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)1 1/2 cups freshly shelled peas (you can use frozen here, if you wish)1-2 large tomatoes, diced3 cups vegetable broth or water3 tablespoons yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)1 teaspoon kosher salthandful 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. 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.Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JKBOOR.

The nutritional information for Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 103.3

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 207.3 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 5.2 g
• Protein: 5.3 g

Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) is Indian cuisine.

The dietary needs meet for Butternut Squash and Chickpea Coconut Curry (Crock Pot Recipe) is Vegan