Meatless Monday? No problem when it’s as easy and delicious as this Coconut Curry Sprouted Garbanzo Beans and Butternut Squash!
There’s no wrong way to make this. Measurements are rough estimates. Adjust to taste or desired texture.
Cut butternut squash into bite size pieces (about 1/2 to 1 cup)
Pour a can of coconut milk into a medium size pot.
Stir in about 2 tbsp massaman curry paste (more if you like it spicier or less if you like it more mild.) Stir until well blended over low-medium heat.
Add 6 oz Fullei Fresh Organic Sprouted Garbanzo Beans and butternut squash. Stir well.
Let boil gently and stir occasionally to avoid from sticking to the pot.
Remove from heat when the garbanzos and squash are soft (approximately 15 minutes.)
Pour over rice if desired.