Slow Cooker Coconut Quinoa Curry

Today, we share from our friends at Simply Quinoa, how to make a coconut quinoa curry using a slow cooker.

The first thing that comes to our mind when we think of making curry is “not easy”. More often it's something more along the lines of “it's way too hard” or “takes way too much time”. But after Alyssa of Simply Quinoa thought more about it, she realized that making curry really is actually pretty simple; it's almost exactly like making chili (assuming you've also made chilli, trust us, it's really easy, just with different ingredients.

And while we tend to think curry is delicious served over quinoa, this time she actually went the chili route and added the quinoa directly into the slow cooker as the curry was cooking. The result? It was thick, hearty and simply delicious. 😋

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

*tamari can be replaced with soy sauce if you're not particular about gluten

Place all spices in a small jar. Tightly seal with a lid and shake shake shake. Store this seasoning for months in your pantry or cupboard!

Directions

1. Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
2. Turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.