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Slow Cooker Coconut Quinoa Curry

Slow Cooker Coconut Quinoa Curry for Easy Comfort Food Bliss

Enjoy a comforting bowl of Slow Cooker Coconut Quinoa Curry, packed with sweet potatoes and chickpeas for a satisfying, gluten-free, and vegan meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Southeast Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Sweet Potato Provides natural sweetness and depth; you can swap it with butternut squash or white potatoes for a different texture.
  • 1 large Broccoli Crown Adds vibrant color and nutrition; feel free to replace it with cauliflower or asparagus as desired.
  • 1 medium White Onion Offers a savory base flavor; yellow onions can be a good substitute if needed.
  • 2 cups Organic Chickpeas Contributes protein and creaminess; for variety, cooked lentils can be used instead.
  • 28 oz Diced Tomatoes Adds acidity and sweetness to balance flavors; fresh tomatoes work well when in season.
  • 2 cans Coconut Milk Provides that rich, creamy texture; opt for lite coconut milk for a lighter alternative.
  • 1 cup Quinoa Acts as a flavor-absorbing base while adding protein; you can substitute with brown rice if preferred.
  • 2 cloves Garlic Enhances the overall flavor profile; garlic powder (1 teaspoon) is a suitable backup in a pinch.
  • 1 tbsp Fresh Ginger Adds warmth and zest; ground ginger (1 tsp) can work if fresh isn't available.
  • 1 tbsp Fresh Turmeric Brings vibrant color and health benefits; you can omit it if you don't have it on hand.
  • 2 tsp Wheat-Free Tamari Sauce Provides an umami flavor; feel free to use soy sauce if gluten is not an issue.
  • 1 tsp Miso Adds depth and umami flavor; if you don't have miso, use a bit more tamari instead.
  • 0.5 tsp Chili Flakes Introduces a gentle heat; adjust depending on your preferred spice level.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Peel and chop the medium sweet potato into bite-sized cubes, ensuring even cooking. Cut the large broccoli crown into florets, aiming for uniform pieces. Dice the white onion finely for a balanced flavor. Also, drain and rinse the organic chickpeas in a colander to remove excess sodium. Prepare your slow cooker.
  2. In the slow cooker, combine the chopped sweet potato, broccoli florets, diced onion, and rinsed chickpeas. Add the diced tomatoes (with their juices), coconut milk, and quinoa. Sprinkle in the minced garlic, fresh ginger, turmeric, tamari sauce, miso, and chili flakes. Stir everything gently until all ingredients are well mixed.
  3. Cover the slow cooker with its lid and set it to high heat. Cook for 3 to 4 hours, checking for tenderness around the 3-hour mark. It's ready when the sweet potatoes are tender and the quinoa has expanded.
  4. Gently stir the Slow Cooker Coconut Quinoa Curry to combine the flavors. Ladle it into bowls, optionally garnishing with fresh herbs or a squeeze of lime. Enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 150mgCalcium: 6mgIron: 15mg

Notes

This curry freezes well, so make a double batch! Store in airtight containers for quick meals later in the week.

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