Slow Cooker Coconut Curry

Ingredients

• 1 cup water
• 1 large head broccoli (Cut into florets.)
• 15 oz organic chickpeas (Drained and rinsed.)
• 1 medium sweet potato (Or large; peeled and cubed.)
• 1 medium white onion (Diced.)
• 0.25 cup quinoa (Uncooked.)
• 2 cloves garlic (Minced.)
• 1 tsp fresh ginger (Minced.)
• 1 tsp red pepper flakes
• 1 tbsp ground turmeric
• 2 tsp tamari
• 2 tsp salt
• 28 oz canned diced tomatoes
• 30 oz coconut milk
• cooked rice (For serving.)
• fresh parsley (Chopped, for serving; optional.)

Steps

1. 1

   Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, diced tomatoes, and coconut milk to a slow cooker. Stir to combine.

2. 2

   Cover the slow cooker and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.

3. 3

   Serve the curry warm over cooked rice. Garnish with chopped parsley, if desired.

4. 4

   Enjoy.

Notes

The structured recipe gives a cook time of 8 hours, corresponding to the low setting; it also specifies 4 hours on high as an alternative. Nutrition information in the source is estimated per serving: 301 calories, 16 g fat, 32 g carbohydrates, 7 g fiber, and 8 g protein.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• slow cooker
• one-pot
• high-fiber