It's funny how we can't wait for those summer months...but then we suddenly find ourselves craving the autumn season where we can enjoy pumpkin spice and warm home cooked meals prepared in crock pots or Instant Pots. It is one of my favorite cooking platforms as it is easy and effortless.
Lucky for you as a Getufit follower, you will get to enjoy all of my slow cooker recipes as I begin to post them on my blog!
Today I'm showing you how to make my absolutely favorite Coconut Quinoa Curry in your slow cooker. That's right, curry in the slow cooker. This can also be made in the Instant Pot and I will give cooking times below.
When I think about making a curry, the first thing that comes to mind is not the word “easy”. More often it's something more along the lines of “it's way too hard” or “takes way too much time”. But after I thought more about it, I realized that making curry really is actually pretty simple; it's almost exactly like making chili just with different ingredients.
And while I tend to think curry is delicious served over quinoa, this time I actually I went the chili route and added the quinoa directly into the slow cooker as the curry was cooking. The result? It was thick, hearty and simply delicious.
Plant Based Coconut Quinoa Curry
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
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 or IP, 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. IP: Cook for 12 minutes with a slow release.
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