This healthy coconut quinoa curry is one of the easiest meals you’ll ever make. Just toss all the ingredients in the slow cooker and let it cook!
Ingredients
- 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 tsp finely chopped fresh (or powerdered) tumeric
- 1 tsp of curry powder
- fresh coriander to serve
Instructions
- Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
- Turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.
- add fresh coriander on top
- if you like serve it with rice or just the curry itself
