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–+ servings

Slow Cooker Coconut Quinoa Curry

A delightful dish that tantalizes your taste buds with its creamy texture and vibrant flavors.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 medium sweet potato Peeled and chopped, approximately 3 cups
  • 1 large broccoli crown Cut into florets, about 2 cups
  • 1/2 white onion onion Diced, roughly 1 cup
  • 1 15 oz can organic chickpeas Drained and rinsed
  • 1 28 oz can diced tomatoes No additional preparation needed
  • 2 14.5 oz cans coconut milk Either full fat or lite works well
  • 1/4 cup quinoa Rinsed before adding to the slow cooker
  • 2 cloves garlic Minced, about 1 tablespoon
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric Or use 1 teaspoon ground turmeric for convenience
  • 2 teaspoons wheat free tamari sauce Enhances umami flavor without gluten
  • 1 teaspoon miso For additional depth (or extra tamari if preferred)
  • 1/2 - 1 teaspoon chili flakes Adjust based on heat preference

Method
 

  1. Add all ingredients to a slow cooker. Stir until everything is fully incorporated.
  2. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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