Curried Brussels with Kidney Beans and Chickpeas

Ingredients:

2 tbsp Olive Oil

1 cup Onion, diced

2 Garlic cloves, diced

1 tbsp Yellow Curry (the yellow contains turmeric, the red does not)

1 tsp Cumin

1 tsp Ginger Powder

1, 14 oz can Lite Organic Coconut Milk

1 8 oz. can Tomatoes, diced

1 cup Butternut Squash Cubed

1 cup White or Sweet Potato, cubed

2 cups Brussels Sprouts with end removed and cut in half

2 cups Spinach

1 cup Carrots, diced

1 1/2 cups Vegetable Broth

1 can Kidney Beans, drained and rinsed

1 can Chickpeas, drained and rinsed

Add: Fresh Cilantro

Mix all ingredients in the crockpot and cook on low for 6 hours or high for 4 hours. Top with Cashews and Pumpkin Seeds