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)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
Pantry Items
- 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
- 2 teaspoons wheat free tamari sauce
- 1 teaspoon miso (or additional tamari sauce)
- 1/2 – 1 teaspoon chili flakes
Instructions
- Add Ingredients: Place the chopped sweet potato, broccoli florets, diced onion, drained chickpeas, diced tomatoes, coconut milk, quinoa, minced garlic, grated ginger, grated turmeric, tamari sauce, miso, and chili flakes into your slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook: Set the slow cooker to the high setting and let the curry cook for 3 to 4 hours, or until the sweet potatoes are tender and the curry has thickened to your liking. Stir occasionally if possible to prevent anything from sticking to the sides.
Notes
- You can adjust the chili flakes to your desired spice level.
- Use full-fat coconut milk for a richer curry, or lite coconut milk for a lighter version.
- Fresh turmeric adds vibrant color and flavor, but ground turmeric works well if fresh is unavailable.
- Serve with rice or naan for a complete meal.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Vegan
