Slow Cooker Coconut Quinoa Curry Recipe
Introduction
This Slow Cooker Coconut Quinoa Curry is a comforting and nutritious meal, perfect for busy days. Packed with sweet potatoes, broccoli, and chickpeas in a creamy coconut sauce, it’s both hearty and flavorful with minimal prep.
Ingredients
- 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)
- 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 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
- 2 teaspoon wheat free tamari sauce
- 1 teaspoon miso (or additional tamari sauce)
- 1/2 – 1 teaspoon chili flakes
Instructions
- Step 1: Add all ingredients to the slow cooker and stir until well combined.
- Step 2: Set the slow cooker to high and cook for 3 to 4 hours, or until the sweet potato is tender and the curry has thickened.
Tips & Variations
- For a milder curry, reduce the chili flakes or omit them altogether.
- Swap sweet potato for butternut squash or pumpkin for a different flavor.
- Add spinach or kale during the last 30 minutes for extra greens.
- Use red or white quinoa based on your preference; rinse quinoa before adding to remove bitterness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk if the curry thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry on the stovetop instead of a slow cooker?
Yes, combine all ingredients in a large pot, bring to a simmer, cover, and cook on low for about 45 minutes until the sweet potatoes are tender and quinoa is cooked.
Is this recipe gluten-free and vegan?
Yes, this curry is naturally gluten-free (ensure tamari sauce is wheat free) and vegan, making it suitable for various dietary preferences.
PrintSlow Cooker Coconut Quinoa Curry Recipe
This Slow Cooker Coconut Quinoa Curry is a vibrant, comforting, and nutritious dish packed with wholesome ingredients like sweet potato, broccoli, chickpeas, and quinoa simmered in a rich coconut milk base. With aromatic garlic, ginger, turmeric, and a gentle kick from chili flakes, this curry offers a perfect blend of flavors ideal for a cozy, hands-off meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Vegan
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)
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
Flavorings
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 1 teaspoon ground turmeric
- 2 teaspoons wheat free tamari sauce
- 1 teaspoon miso paste or additional tamari
- 1/2 – 1 teaspoon chili flakes
Instructions
- Prepare the ingredients: Peel and chop the sweet potato into about 3 cups. Cut the broccoli into florets to make about 2 cups. Dice half a white onion, mince the garlic, grate the fresh ginger and turmeric (or use ground turmeric).
- Add all ingredients to slow cooker: Place the chopped sweet potato, broccoli florets, diced onion, chickpeas, diced tomatoes, coconut milk, quinoa, minced garlic, grated ginger and turmeric, tamari sauce, miso, and chili flakes into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the curry: Set the slow cooker to high and cook for 3 to 4 hours. During this time, the sweet potato will soften thoroughly, the quinoa will cook through, and the curry sauce will thicken, melding all flavors together beautifully.
- Serve: Once cooked, give the curry a good stir and serve hot. It can be enjoyed on its own or with a side of rice or flatbread.
Notes
- You can adjust the chili flakes to your preferred spice level.
- If using ground turmeric instead of fresh, 1 teaspoon is sufficient.
- For a thicker curry, cook on low for a longer time or reduce the coconut milk slightly.
- Consider rinsing quinoa before adding to remove any bitterness.
- This dish is vegan and gluten-free by default when using gluten-free tamari sauce.
Keywords: slow cooker curry, coconut curry, quinoa curry, vegan curry, gluten-free curry, healthy slow cooker recipe, sweet potato curry
