A vegan, gluten-free, crockpot miracle.
The most delicious, vegan and gluten-free curry crockpot dish I’ve had so far in life <3
I found this on Pinterest back in the Fall and I’ve already made it and modified it several times over the course of the Fall and Winter months. Needless to say I’m obsessed.
It’s filling, nutritious, warming, and yields quite a few servings so it’s a great meal to last a few days (#leftovers #mealprep)
2 cans of Chickpeas
1 C red lentils (rinsed)
1 medium yellow onion, diced
1 C butternut squash, diced
1 head of cauliflower, chopped
2 garlic cloves, minced
2 C vegetable broth
1 C coconut milk
1 tbsp curry
1 tsp ginger
1/4 tsp cayenne pepper (add more or less for your preference)
Salt and pepper, for taste
Combine all ingredients into a crock pot except the cilantro. Cook on high for 4 hours or low for 8. Stir occasionally if you’re able to. Once cooked, scoop and top with cilantro (optional), serve and enjoy!