Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

Ingredients

• 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 organic coconut milk

• 1-2 cups fresh spinach / kale (we used a 50/50 mix)

• 1 1/2 cups freshly shelled peas (frozen works fine)

• 1-2 large tomatoes, diced

• 3 cups vegetable broth or water

• 3 tablespoons yellow curry powder

• 1 teaspoon kosher salt

• optional - 3/4lb goat meat (cubed)

Instructions

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 the 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 mint or basil and maybe even some shredded coconut.