butternut squash and chickpea curry

2 1/2 c. butternut squash, peeled and diced
1 1/2 c. chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, diced
1 can coconut milk
1 c. spinach
1-2 large tomatoes
3 c. vegetable or chicken broth
3 tbsp. yellow curry powder
1 tsp. salt

add all ingredients besides peas and spinach to slow cooker.

20-30 minutes before serving, add frozen peas and spinach.

if sauce is too thin, make a quick mix of cornstarch and hot water. add to crockpot to thicken.

serve over brown rice.  top with coconut and cilantro.

* i usually brown ground turkey and add. 
*original recipe from stacie anderson.