Total Time: 4 hrs 10 mins

Active Time: 10 mins

Servings: 6

Nutrition Profile:

- Sesame-Free

- Nut-Free

- Dairy-Free

- Healthy Pregnancy

- Soy-Free

- High-Fiber

- Vegan

- Vegetarian

- Egg-Free

- Gluten-Free

Ingredients:

- 1 (15-ounce) can no-salt-added chickpeas, rinsed

- 1 (14-ounce) can full-fat coconut milk

- 1 (14-ounce) package frozen cauliflower florets

- 1 (10-ounce) package frozen chopped butternut squash

- 1 cup frozen chopped onions

- 1 cup frozen peas and carrots

- 1 1/2 cups canned crushed tomatoes

- 1/4 cup tomato paste

- 1 tablespoon ginger paste

- 1 tablespoon garlic paste

- 2 teaspoons garam masala

- 1 1/2 teaspoons curry powder

- 1 teaspoon ground cumin

- 1/4 teaspoon plus 1/8 teaspoon salt

- 1/4 teaspoon cayenne pepper or Kashmiri chile powder (optional)

- 2 cups frozen brown rice

- Fresh cilantro leaves for garnish (optional)

Directions:

1. Place chickpeas, coconut milk, cauliflower, squash, onions, peas and carrots, crushed tomatoes, tomato paste, ginger paste, garlic paste, garam masala, curry powder, cumin, salt, and cayenne (if using) in a 6-quart slow cooker. Stir until well combined.

2. Cover and cook on High for 4 hours or on Low for 8 hours. Stir in rice, cover, and cook on High for 10 minutes. Garnish with cilantro leaves, if desired.