Slow Cooker Rainbow Curry

Slow Cooker Simple Rainbow Curry

1 15oz can of coconut milk
1-2 tablespoons red or green curry paste
3 cups of diced or chopped vegetables such as:

• Sweet potato

• Butternut squash

• Zucchini

• Cauliflower

• Green beans

• Bell peppers

2 cups shredded chicken and/or 1 15-oz can of chickpeas, drained
Cooked quinoa or rice

1. Pour the coconut milk in the slow cooker, and add the curry paste. Start with just 1 tablespoon–you can add more to individual bowls if someone prefers more spicy.

2. Stir well–a whisk can help make sure the curry paste is incorporated into the coconut milk.

3. Prepare the vegetables–pre-diced or sliced frozen or fresh vegetables can work well here.

4. Place the vegetables in the slow cooker.

5. Add the onion to the slow cooker.

6. Place the chicken or chickpeas into the slow cooker.

7. Cook on HIGH for 3-4 hours, LOW for 6-8.

8. Serve over cooked quinoa or rice.

Serves 4.