Over the last 5 years, I’ve learned to love curry. During the winter, it’s one of my favorite meals to make in bulk, and keep in the freezer for when I need something quick. One of the reasons I love it is that you can make a vegan version of it, and add lean protein to it if you want a little something extra.
It’s also full of healthy spices that warm you up, and you get to decide how spicy you’d like it.
Easy Veggie Curry
Serves 6-8 (Nutrition based on 6 servings)
Calories: 227 kCal
Dietary Fiber: 12g
1 14oz can Garbanzo beans (chickpeas), drained
3 cups diced tomatoes – I used fire roasted to give it some smoky flavor
2 cups diced butternut squash
10 cups (or 2 bags) frozen California mixed vegetables (broccoli, cauliflower & carrots)
2 cups frozen green peas
1.25 cups unsweetened coconut milk
8 tbsp PB2 (or other powdered peanut butter)
1) Add all vegetables and coconut milk to a crock pot or large stew pot.
2) Cook on medium heat, until vegetables are very soft. In crock pot, about 3-4 hrs, on stove, about 30-45 minutes.
3) Add PB2 and salt, to taste, and mix thoroughly. Serve and eat, or let cool and portion out for fridge or freezer.
You can add more or different vegetables as desired, and can add other protein, such as tofu, chicken, shrimp, or salmon, to increase protein.