Recipe Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (10 ounce bag) frozen diced butternut squash
- 2 cups frozen pepper and onion medley
- 1 (15 ounce) jar tikka masala curry sauce
- 1/2 cup So Delicious Unsweetened Plain Coconut Milk Yogurt Alternative
- Chopped fresh cilantro, for garnish
- 4 cups cooked long-grain white rice, kept warm
Recipe Directions
- Combine chickpeas, butternut squash, pepper and onions, and sauce together in a small slow-cooker. Cover and cook on low for 3 to 4 hours, or on high for 5 to 6 hours, until vegetables are tender and flavors develop. Stir in yogurt until combined.
- Garnish with cilantro. Serve with rice and enjoy.
