Slow Cooker Coconut Curry
why make this recipe
Slow Cooker Coconut Curry is a delicious and simple meal that’s perfect for any day of the week. It’s nutritious, packed with healthy ingredients, and offers a warm, comforting taste that everyone will love. Using a slow cooker makes preparation easy, allowing you to set it and forget it while the flavors meld together beautifully. Plus, it’s a great vegetarian option that can satisfy even the meat lovers at your table.
how to make Slow Cooker Coconut Curry
Ingredients:
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Vegetable broth or water as needed
- Fresh cilantro for garnish (optional)
Directions:
- Rinse the quinoa under cold water and add it to the slow cooker.
- Add chickpeas, coconut milk, diced sweet potatoes, chopped onion, minced garlic, curry powder, grated ginger, and salt and pepper.
- Stir to combine all ingredients.
- Add enough vegetable broth or water to cover the ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender and quinoa is cooked.
- Serve hot, garnished with fresh cilantro if desired.
how to serve Slow Cooker Coconut Curry
Serve the Slow Cooker Coconut Curry hot in bowls. It’s excellent on its own or over a bed of rice for added texture. The fresh cilantro on top adds a nice touch of flavor and color. You can also pair it with naan bread for a complete meal.
how to store Slow Cooker Coconut Curry
Let any leftovers cool before storing. Place the curry in an airtight container and keep it in the fridge for up to 3-5 days. You can also freeze it in portions for up to three months. Just thaw in the fridge before reheating.
tips to make Slow Cooker Coconut Curry
- Feel free to add other veggies like bell peppers, carrots, or spinach for extra nutrition.
- Adjust the spice level by adding more or less curry powder.
- If you want it creamier, add an extra can of coconut milk.
variation
You can make this dish using different grains, such as brown rice or millet, instead of quinoa. For a protein boost, add tofu or tempeh.
FAQs
Can I use other types of beans?
Yes, you can swap chickpeas for black beans, kidney beans, or any beans you prefer.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making this recipe safe for those with gluten sensitivities.
Can I double the recipe?
Absolutely! Just make sure your slow cooker has enough space to accommodate the extra ingredients and adjust the cooking time as needed.
Slow Cooker Coconut Curry
Ingredients
Grains and legumes
- 1 cup quinoa Rinsed under cold water
- 1 can chickpeas Drained and rinsed
Vegetables
- 2 medium sweet potatoes Diced
- 1 piece onion Chopped
- 3 cloves garlic Minced
Liquids and spices
- 1 can coconut milk Full-fat coconut milk recommended
- 1 tablespoon curry powder Adjust to taste
- 1 teaspoon ginger Grated
- Salt and pepper to taste
- Vegetable broth or water as needed Enough to cover ingredients
Garnish
- Fresh cilantro Optional, for garnish
Instructions
Preparation
- Rinse the quinoa under cold water and add it to the slow cooker.
- Add chickpeas, coconut milk, diced sweet potatoes, chopped onion, minced garlic, curry powder, grated ginger, and salt and pepper.
- Stir to combine all ingredients.
- Add enough vegetable broth or water to cover the ingredients.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender and quinoa is cooked.
Serving
- Serve hot, garnished with fresh cilantro if desired.
