Thai Pineapple Curry

http://newleafwellness.biz/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

Ingredients

• 15oz can of chickpeas, drained and rinsed (or green beans)
• 1 fresh pineapple, cored and chopped into 1-inch pieces
• 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, chopped (about one cup)
• 2 large cloves of garlic, minced
• 13.5oz can of unsweetened coconut milk
• 3 tablespoons curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes

Prep

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
3. Freeze for up to three months.

Cook

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).