Vegetarian Coconut Curry

*10 Ing. or Fewer *Gluten-Free *Vegetarian *Vegan
Makes 10–14 servings
Prep. Time: 30 minutes Cooking Time: 4–5 hours Ideal slow-cooker size: 7-qt.
Needed at Time of Preparation:
2 cups chopped broccoli
2 cups peeled and cubed butternut squash
1 cup chopped carrots
¾ cup chopped onion
¾ cup chopped celery
½ cup chopped mushrooms
15½-oz. can garbanzo beans, drained and rinsed
24-oz. the container of coconut curry sauce (or any other type of curry sauce you enjoy)
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 10–14 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    VEGETARIAN COCONUT CURRY
    Makes 10–14 servings
    Cooking Time: 4–5 hours Ideal slow-cooker size: 7-qt.
    Needed at Time of Serving:
    cooked rice or pasta *use gluten-free pasta to keep this recipe gluten-free

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into the crock.
  3. Cover and cook on low for 4–5 hours, or until vegetables are as tender as you like them.
  4. Serve over cooked rice or pasta.

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