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Slow Cooker Coconut Curry
By Tasty⏱ 495 min🍽 10 servings
Let your slow cooker do the heavy lifting with this easy and flavorful coconut curry! Tender chickpeas and an array of veggies are cooked low and slow in a creamy sauce for a deliciously comforting meal.
Instructions
- 1
Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
- 2
Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
- 3
Serve the curry warm over rice. Garnish with parsley, if desired.
- 4
Enjoy!
Recipe from tasty.co
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Ingredients (16)
- •1 cup water
- •1 large head of broccoli
- •1 15-ounce can of organic chickpeas, drained and rinsed
- •1 medium or large sweet potato, scrubbed
- •1 medium white onion
- •¼ cup uncooked quinoa
- •2 cloves garlic, minced
- •1 teaspoon ginger, minced
- •1 teaspoon red pepper flakes
- •1 tablespoon ground turmeric
- •2 teaspoons tamari
- •2 teaspoons salt
- •1 28-ounce can of diced tomatoes
- •2 15-ounce cans of coconut milk
- •Cooked rice, for serving
- •Chopped fresh parsley, for serving (optional)