Source: Don't Waste the Crumbs
1 can coconut milk
3 Tbsp red curry paste
1 ½ tsp salt
1 tsp crushed red pepper
1 ½ tsp granulated garlic
1 fresh pineapple, cut into 1” pieces
1 pound of sweet potatoes, peeled and cut into 1” pieces
2 green bell peppers, cut into 1” pieces
2 onions, cut into 1” pieces
2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)
Cooked white or brown rice, for serving (optional)
Cashews, for topping (optional)
Cilantro or green onions, chopped, for topping (optional)
Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker.Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.
NOTES
**Turn this into a freezer meal by adding all the ingredients to the freezer bag, removing as much air as possible, labeling and freezing. To cook, thaw the freezer meal in the refrigerator overnight and then cook as directed!
