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Slow Cooker Coconut Curry Recipe by Tasty Recipe

Name: Slow Cooker Coconut Curry Recipe by Tasty
Total time: 30 min
Yield: 10
Ingredients: 1 cup water; 1 large head broccoli, cut into florets; 15 oz organic chickpeas, drained and rinsed; 1 medium sweet potato, or large, peeled and cubed; 1 medium white onion, diced; ¼ cup quinoa, uncooked; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 teaspoon red pepper flakes; 1 tablespoon ground turmeric; 2 teaspoons tamari; 2 teaspoons salt; 28 oz canned diced tomatoes; 30 oz coconut milk; cooked rice, for serving; fresh parsley, chopped, for serving, optional

Tasty

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.

Ingredients

1 cup water

1 large head broccoli, cut into florets

15 oz organic chickpeas, drained and rinsed

1 medium sweet potato, or large, peeled and cubed

1 medium white onion, diced

¼ cup quinoa, uncooked

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon red pepper flakes

1 tablespoon ground turmeric

2 teaspoons tamari

2 teaspoons salt

28 oz canned diced tomatoes

30 oz coconut milk

cooked rice, for serving

fresh parsley, chopped, for serving, optional

Method

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.

Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.

Serve the curry warm over rice. Garnish with parsley, if desired.

Enjoy!

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