Slow Cooker Coconut Quinoa Curry Recipe
This Slow Cooker Coconut Quinoa Curry is a hearty and nourishing vegan dish packed with sweet potatoes, broccoli, chickpeas, and rich coconut milk. Infused with fresh ginger, turmeric, and warming spices, it offers a comforting and flavorful meal that’s easy to prepare, perfect for busy days when you want wholesome food ready with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Vegetables & Legumes
- 1 medium sweet potato, peeled and 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
Liquids & Grains
- 1 (28 oz) can diced tomatoes
- 2 (14.5 oz) cans coconut milk (full fat or lite)
- 1/4 cup quinoa
Spices & Flavorings
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
- 2 teaspoons wheat-free tamari sauce
- 1 teaspoon miso (or additional tamari)
- 1/2 to 1 teaspoon chili flakes
Instructions
- Combine Ingredients: Add the chopped sweet potato, broccoli florets, diced onion, drained chickpeas, diced tomatoes, coconut milk, quinoa, minced garlic, grated ginger, turmeric, tamari sauce, miso, and chili flakes into the slow cooker. Stir thoroughly until all ingredients are fully incorporated.
- Cook the Curry: Set the slow cooker on high and cook for 3 to 4 hours. During this time, the sweet potatoes will become tender and fully cooked through, and the curry will thicken to a rich, creamy consistency. Stir occasionally if possible to ensure even cooking.
Notes
- You can adjust the chili flakes to control the heat level of the curry.
- For a gluten-free version, confirm that the tamari sauce used is certified gluten-free.
- This curry can be served with rice or naan bread for a complete meal.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
- Using fresh turmeric will provide a brighter flavor, but ground turmeric can be substituted in a pinch.
