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Slow Cooker Coconut Quinoa Curry Recipe

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★★★★★

4.9 from 76 reviews

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.

Ingredients

Scale

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

  1. 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).
  2. 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.
  3. 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.
  4. 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

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