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Slow Cooker Coconut Curry

by Merle O'Neal

Inspired by nutritionistaabroad.com

Ingredients

for 10 servings

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

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Preparation

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

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