Weeknight Butternut Squash Green Curry

A simple, tasty recipe. Comfort food with lots of vitamins A and C. This is the easy version. 

Curry:

2 lbs butternut squash cubed 

1 small eggplant cubed

1 can coconut milk

2 tbsp Green Curry Paste

1 tbsp chili paste (optional)

1/4 tsp sea salt

Garnish:

chili flakes

fresh basil

roasted pumpkin seeds

In a crock pot ( for this recipe I used my small 1.5 qt crock pot) combine coconut milk and green curry and chili pastes until pastes are dissolved, add squash and eggplant, stir, slow cook on low over night. The next morning turn off hear, stir, cover, and refrigerate until ready to reheat in the evening.

Serves 2-4