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.