Slow Cooker Coconut Quinoa Curry

1 medium sweet potato, peeled + chopped (about 3 cups)
1 large broccoli crown, cut into florets (about 2 cups)
1/2 white onion, diced (about 1 cup)
1 (15 oz) can organic chickpeas, drained and rinsed
1 (28 oz) can diced tomatoes
2 (14.5 oz) cans coconut milk (either full fat or lite)
1/4 cup quinoa
2 garlic cloves, minced (about 1 tablespoon)
1 tablespoon freshly grated ginger
1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
2 teaspoon wheat free tamari sauce
1 teaspoon miso (or additional tamari)
1/2 – 1 teaspoon chili flakes

  1. Add all ingredients to a slow cooker, starting with 1 cup of water. 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.

Original Recipes visit: Slow Cooker Coconut Quinoa Curry @

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