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Slow Cooker Coconut Curry

by Merle O'Neal featured in Immunity-Boosting Foods

Ingredients

for 10 servings

  • 1 cup
    water (240 mL)
  • 1 large head broccoli, cut into florets
  • 15 oz
    organic chickpeas, drained and rinsed (425 g)
  • 1 medium sweet potato, or large, peeled and cubed
  • 1 medium white onion, diced
  • ¼ cup
    quinoa, uncooked (40 g)
  • 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

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Preparation

  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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