Slow Cooker Coconut Curry
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)
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