Ingredients
Vegetables
- 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)
- 2 garlic cloves, minced (about 1 tablespoon)
Pantry
- 1 15 oz can organic chickpeas, drained and rinsed
- 1 28 oz can diced tomatoes
- 2 14.5 oz cans coconut milk (full fat or lite)
- 1/4 cup quinoa
- 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 sauce)
- 1/2 – 1 teaspoon chili flakes
Instructions
- Combine ingredients: Add the peeled and chopped sweet potato, broccoli florets, diced onion, drained chickpeas, diced tomatoes, coconut milk, quinoa, minced garlic, grated ginger, freshly grated turmeric (or ground turmeric), tamari sauce, miso, and chili flakes all into your slow cooker. Stir thoroughly to incorporate all ingredients evenly.
- Cook in slow cooker: Set your slow cooker to high heat. Allow the curry to cook for 3 to 4 hours, checking occasionally, until the sweet potato is tender and fully cooked through, and the curry has thickened to a creamy consistency. Once done, give it a good stir and adjust seasoning if needed before serving.
Notes
- You can substitute turmeric powder if fresh turmeric is unavailable.
- Adjust chili flakes to your spice preference for mild or spicy heat.
- Use full-fat coconut milk for a richer curry or lite coconut milk to reduce calories.
- Rinse quinoa before adding to remove bitterness and improve texture.
- This recipe is vegan and gluten-free if tamari sauce used is certified gluten-free.
- Leftovers store well and can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Vegan, Plant-Based, Fusion
- Diet: Vegan, Gluten Free
