Butternut Squash and Chickpea Coconut Curry

Ingredients

• 2½ cups diced butternut squash
• 1½ 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
• 1½ cups peas
• 1-2 large tomatoes, diced
• 3 cups vegetable broth or water
• 3 tablespoons yellow curry powder
• 1 teaspoon salt

Method

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. Thicken with cornstarch and hot water mix, if needed.
7. Serve over brown basmati or jasmine rice topped with mint or basil and shredded coconut.