It's Monday and busy weeks are starting up. With the holidays approaching our to-do lists are getting longer and the days are getting shorter, literally, it was dark at like 5pm yesterday. This crockpot curry recipe is easy to make and easy to clean up, that's why we love crockpot recipes!
Here's what you will need:
1 med-large turqouise hubbard squash
2 cans black beans, non-bpa cans
2 cans coconut milk (full fat), non-bpa cans
2 med sweet potatoes
1 white/yellow onion
4 cups water
2 Tbsp curry powder
1 tsp onion powder
1 1/2 tsp garlic powder
1 cinnamon stick
1 tsp turmeric
1 tsp salt
EVOO, drizzle (about 1 Tbsp)
First, seed and peel the hubbard squash. Then cut into 1" pieces and throw into crockpot. Then, add the rest of the ingredients into the crockpot, give a good stir until everything seems mixed.
Turn the crockpot on low for 5 hours and dinner is done!
It's that simple:)