Crockpot Chickpea Coconut Curry!

This vegan coconut curry is perfect for a cold winter night! I threw some ingredients together in the crockpot on a whim and Marty and I both loved the result. I’ll definitely be making this again. I’ve been trying to be more adventurous with my vegan cooking and this turned out perfectly. We put ours over rice but it would also be great with pita or by itself. Bonus of this recipe is very minimum clean up as everything cooks together in one pot.

Ingredients:

2 cans of chickpeas- drained and rinsed.

1 cup of canned diced tomatoes

1 13.5 oz. can coconut milk

chopped red & white onion

chopped carrots

whichever frozen veggies you want to add, I added a frozen green veggie medley from Trader Joes and a bag of frozen peas.

1 tablespoon tomato paste

1/4 teaspoon ginger

1/2 teaspoon Turmeric

2 tablespoons Curry Powder

crushed red pepper to taste

Salt and Pepper to taste

1 small chopped hot pepper

1 teaspoon Italian Bomba hot Pepper Sauce

Put all ingredients together in crockpot and cook on high power for 4 hours or low power for 8 hours. Before serving add spinach and stir.