Recipe of the day - Squash & Chickpea Curry

To quote my carnivore husband: "It was pretty good, especially considering how scary it looks." If that's not a rave review, I don't know what is!!  This meal is super easy to make, really good, and  makes a ton so you'll have lots of leftovers.  This meal is also toddler approved.

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 13.5 ounce light organic coconut milk 
  • 1 bunch of fresh spinach or kale, rinsed and roughly chopped (I used kale)
  • 1 1/2 cups freshly shelled peas (I used frozen)
  • 1 to 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)
  • Rice

• INSTRUCTIONS

  • 1. 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/kale, and give it a stir. 
    2. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.