I'm going to start off with an apology. Unlike my normal "style" there is no final picture. Boo!
I know, I know...you're sad. BUT, in my defense, it was Christmas Eve and my plate didn't look so hot. LOL
I am a HUGE fan of Coconut Curry! HUGE! When my husband came home with some Maya Kaimal Coconut Curry Sauce that was gluten-free from Costco (it comes in a 2 pack with Vindaloo sauce too), I about died and went to heaven! I knew I had to do something with it. Turns out, I had the perfect occasion. My Uncle from California was in town and would be joining us at my Aunt's house for Christmas Eve. Not only is he gluten-free like me, but he is Vegetarian. I had offered to make something gluten-free and vegetarian, so it was the perfect opportunity.
So, this delicious Vegetable Coconut Curry was born! It was SO filling and incredibly delicious! I served it over Edamame Noodles (we buy them at Costco), but you could serve it over rice, brown rice, quinoa or any type of gluten-free pasta you prefer. Or, eat it by itself! Another bonus of making this recipe is it's kind of a "clean out the fridge" type recipe, so please feel free to add or delete an ingredient or two to make it work with what you have around your house.
Ingredients: (Use a 5-6 Quart Slow Cooker for this Recipe)
2 cups chopped broccoli
2 cups butternut squash, chopped into small cubes
1 cup chopped carrots
3/4 cups chopped onion
3/4 cups chopped celery
1/2 cup chopped mushrooms
1 (15.5 oz) can Garbanzo beans, drained and rinsed
1 (24 oz) container of Maya Kaimal Coconut Curry Sauce (or any other type of curry sauce you enjoy...double check it's gluten-free though)
Place the broccoli, butternut squash, carrots, onion, celery, mushrooms and garbanzo beans into the slow cooker. Cover it with the Coconut Curry Sauce.
No need to stir. Put the lid on and let it cook for about 4 hours on LOW or 2-2.5 hours on HIGH.
Serve alone or over rice, brown rice, quinoa, or any type of gluten-free pasta you enjoy!