Slow Cooker Coconut Curry
A nutritious and delicious slow cooker meal that's perfect for any day of the week, packed with healthy ingredients and warm flavors.
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.
Notes
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.