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Slow Cooker Coconut Quinoa Curry Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Slow Cooker Coconut Quinoa Curry is a hearty, flavorful, and nutritious plant-based meal that combines tender sweet potatoes, broccoli, chickpeas, and quinoa simmered in a rich coconut milk and tomato curry sauce. Perfect for an easy make-ahead dinner, it’s naturally gluten-free, packed with vibrant spices like ginger and turmeric, and offers a satisfying comfort food experience with minimal hands-on time.

Ingredients

Vegetables

  • 1 medium sweet potato, peeled and chopped (about 3 cups)
  • 1 large broccoli crown, cut into florets (about 2 cups)
  • 1/2 white onion, diced (about 1 cup)
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)

Pantry Items

  • 1 15 oz can organic chickpeas, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 2 14.5 oz cans coconut milk (full fat or lite)
  • 1/4 cup quinoa
  • 2 teaspoons wheat free tamari sauce
  • 1 teaspoon miso (or additional tamari)
  • 1/2 – 1 teaspoon chili flakes

Instructions

  1. Combine Ingredients: Add the peeled and chopped sweet potato, broccoli florets, diced onion, chickpeas, diced tomatoes, coconut milk, quinoa, minced garlic, grated ginger, turmeric, tamari sauce, miso, and chili flakes into the slow cooker. Stir thoroughly to ensure all the ingredients are well incorporated and the spices are evenly distributed.
  2. Cook the Curry: Set the slow cooker to the high setting and cook for 3 to 4 hours, or until the sweet potatoes are tender and the curry has thickened to a creamy consistency. Stir occasionally if possible to prevent sticking, then serve hot.

Notes

  • You can adjust the level of chili flakes according to your preferred spice tolerance.
  • Using fresh turmeric provides a more vibrant color and flavor, but ground turmeric works well as an alternative.
  • For a vegan version, ensure the miso and tamari are vegan-certified.
  • This curry can be served over rice or with naan bread for a fuller meal.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Indian-inspired

Find it online: https://saraflavors.com/slow-cooker-coconut-quinoa-curry-recipe/