I’ve been experiment with more vegan recipes the last couple of months, and this is the best one so far. It’s so easy to make with a slow cooker or crock pot. Especially when the days grow cooler, I love cooking in the crock pot. It’s easy and makes the whole house feel warm and cozy. I see a lot of curries and soups in my future this winter! Enjoy!

Ingredients

olive oil15.5oz can chickpeas rinsed1 pound butternut squash chopped5 oz carrots chopped5 oz cauliflower chopped5 oz broccoli chopped2 cans coconut milk14.5oz can diced tomatoes3 tablespoons of minced garlic1 chopped onion3 tablespoons garam masala3 teaspoons ground cumin3 teaspoons ground turmeric3 teaspoons curry powdersalt to the taste

Directions

Add olive oil, garlic, and onion to crock pot. Allow to heat for 15-20 minutes. Add the remaining ingredients to the crock pot. Stir well.Cover and cook on high for one hour.Lower to low heat and cook for 4-5 hours. Stir periodically.Serve alone or with rice.Enjoy!

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Happy reading!

Amanda