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92% would make again

Slow Cooker Coconut Curry

Tasty Team


for 10 servings

  • 1 cup water (240 mL)
  • 1 large head broccoli, cut into florets
  • 15 oz organic chickpeas (425 g), drained and rinsed
  • 1 medium sweet potato, or large, peeled and cubed
  • 1 medium white onion, diced
  • ¼ cup quinoa (40 g), uncooked
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon ground turmeric
  • 2 teaspoons tamari
  • 2 teaspoons salt
  • 28 oz canned diced tomatoes (795 g)
  • 30 oz coconut milk
  • cooked rice, for serving
  • fresh parsley, chopped, for serving, optional

Nutrition Info

    Calories 319
    Fat 19g
    Carbs 32g
    Fiber 7g
    Sugar 9g
    Protein 8g

Estimated values based on one serving size.


  1. Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  2. Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  3. Serve the curry warm over rice. Garnish with parsley, if desired.
  4. Enjoy!

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