I love coconut curries. I tend to make a ton of them in the winter months when I want something to warm me up.
I just registered the kids in a karate class that spans two hours at dinner time and we were always rushing to eat before or after, which was causing me so much stress. To combat this I decided that the best solution for my dinner woes was to make crockpot meals every Monday so that we are not eating at 9pm.
This one is my absolute favorite. It can be eaten on top of rice, noodles, in a bread bowl, or all by itself for those who are grain wary. It’s also vegetarian (actually vegan) and it has a ton of protein and iron!
My kids love it (and love helping me make it) so it is win/win/win for me!!
Butternut Squash and Chickpea Coconut Curry
1 1/2 cups chick peas (dried or canned)
1 small onion, chopped
2 cloves garlic, minced
|I didn’t have any fresh so I used these!|
1 can 13.5 ounce organic coconut milk (light or whole fat)
1 bunch of fresh spinach, rinsed and roughly chopped (or kale, or chard)
1 1/2 cups freshly shelled edamame (you can use fresh or frozen peas as well)
1-2 large tomatoes, diced
3 cups vegetable broth or water
3 tablespoons yellow curry powder
1 teaspoon salt
handful of fresh cilantro, roughly chopped (if you don’t have any fresh you can use frozen as well)
|Kids love to help cook!!|
Take 15 mins to prep all of your veggies. Take the skin off the squash, remove seeds and cut into squares. Add them to the crockpot. Add the onion, garlic, coconut milk, edamame, diced tomatoes, vegetable broth, curry powder, salt and cilantro.