This simple spin on a traditional curry has all the flavor, just the right amount of spice, and hearty, plant-based goodness! It is vegan, gluten-free, oil-free, and loaded with with nutrients. Get out your crockpot and get ready to make this a winter staple!
1 small butternut squash or 2 large sweet potatoes
1 can of diced tomatoes (14oz)
2 cans of chickpeas (14oz)
1 bag of frozen peas
1/2 can full fat coconut milk
2 cups vegetable broth
2 tbsp curry paste
1 tsp powdered ginger
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt, more to taste
Pierce your squash/sweet potato several times and microwave for 3 minutes or until slightly soft. Peel and dice into small, bite-sized pieces. Add to crockpot.
Dice & saute onions. To do this without oil, add a small amount of salt and water to the frying pan and cover. When they are soft and almost clear, add them to the crockpot.
Rinse chickpeas thoroughly. Add to pot.
Add all other ingredients and mix to combine.
Cook on high for 4-5 hours.
Consider serving over rice or quinoa, with flatbread or salad, or just as a delicious meal all on its own!
Told you - SOUPer simple! ;)
If you try this out, I'd love to hear your feedback and see you results! Happy to answer questions, too. Comment below, or head over to Instagram and send me a message/tag me in your post so I can see.
Looking for more recipes or meal ideas? Let me know what you need and I'll see how I can help you make healthy eating and nourishing your body a little bit easier. <3