I’m excited for you to try this simple, but flavorful recipe! I originally created this recipe for my Uncle and I to eat at our family Christmas party. He is vegetarian and gluten-free and I’m gluten-free, so there often isn’t a main course dish we can safely eat. This was a hit! I made plenty, so even those who weren’t gluten-free or vegetarian could have some. Everyone told me how much they enjoyed it, my uncle included!
This delicious recipe comes from Fix-It and Forget-It Favorite Slow Cooker Recipes for Mom on page 223. You can purchase your own copy, with 150 amazing recipes, each with a full color photo here.
Vegetarian Coconut Curry
Hope Comerford, Clinton Township, MI
Makes 10–14 servings
Prep. Time: 30 minutes
Cooking Time: 4–5 hours
Ideal slow-cooker size: 7-qt.
2 cups chopped broccoli
2 cups peeled and cubed butternut squash
1 cup chopped carrots
¾ cup chopped onion
¾ cup chopped celery
½ cup chopped mushrooms
15½-oz. can garbanzo beans, drained and rinsed
24-oz. container of Maya Kaimal Coconut Curry Sauce (or any other type of curry sauce you enjoy)
1. Place all the ingredients into the crock and stir.
2. Cover and cook on Low for 4–5 hours, or until vegetables are as tender as you like them.
Serve this over pasta, such as edamame pasta or rice.