Slow Cooker Coconut Quinoa Curry Recipe
Ingredients
1 medium sweet potato peeled + chopped (about 3 cups)1 large broccoli crown cut into florets (about 2 cups)
1/2 white onion diced (about 1 cup)
1 15 oz can organic chickpeas, drained and rinsed
1 28 oz can diced tomatoes
2 14.5 oz cans coconut milk (either full fat or lite)
1/4 cup quinoa
2 garlic cloves minced (about 1 tablespoon)
1 tablespoon freshly grated ginger
1 tablespoon freshly grated turmeric or 1 teaspoon ground
2 teaspoon wheat free tamari sauce
1 teaspoon miso or additional tamari
1/2 - 1 teaspoon chili flakes
Instructions
- Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
- Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened.
Nutrition Facts
Slow Cooker Coconut Quinoa Curry
Amount Per Serving
Calories 289Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 19g95%
Sodium 285mg12%
Potassium 774mg22%
Total Carbohydrates 20g7%
Dietary Fiber 4g16%
Sugars 4g
Protein 6g12%
Vitamin A59.4%
Vitamin C96.3%
Calcium9.7%
Iron31.6%
* Percent Daily Values are based on a 2000 calorie diet.