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Slow Cooker Coconut Curry

Let your slow cooker do the heavy lifting with this easy and flavorful coconut curry! Tender chickpeas and an array of veggies are cooked low and slow in a creamy sauce for a deliciously comforting meal.

Tasty Team
91% would make again

Under 30 minutes

Under 30 minutes


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 307
  • Fat 16g
  • Carbs 34g
  • Fiber 8g
  • Sugar 12g
  • 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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