Cooking Instructions: Chickpea and Vegetable Curry

  COOKING INSTRUCTIONS/REGULAR/GFCF

Chickpea and Vegetable Curry

Ready in 45 minutes

Serves  6

235  calories 

Cooking Instructions

Stovetop Cooking Instructions:

• Thaw.
• Place the bag contents into a large pot. Over medium heat, bring it to a slight boil before reducing the heat to low. Simmer on the stovetop for one hour.

Slow Cooker Instructions:

• Thaw. Dump the bag contents into the crockpot and cook for 3 hours on high or 5 hours on low.

Make It: Chickpea and Vegetable Curry

  DINNER/REGULAR/GFCF

Chickpea and Vegetable Curry

Ingredients

• 1 onion finely minced
• 1 sweet potato small, peeled and diced
• 2 cups cauliflower florets about 1/2 a medium head of cauliflower
• 1 cup peas frozen
• 30 oz. chickpeas canned
• 3 Tbsp. curry powder
• 4 clove garlic minced
• 27 oz. coconut milk
• 2 Tbsp. lemon juice
• 1 1/2 tsp. salt
• 1 gallon freezer bag

Assembly Instructions:

1. To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.