Slow Cooker Coconut Quinoa Curry

• Vegan
• Gluten free

• Produce

  • 1 Broccoli crown, cut into florets (about 2 cups, large
  • 1 (15 oz can Chickpeas, organic
  • 1/2 tsp Chili flakes
  • 2 Garlic cloves, minced (about 1 tablespoon
  • 1 tbsp Ginger
  • 1 Sweet potato, peeled + chopped (about 3 cups, medium
  • 1 (28 oz can Tomatoes
  • 1/2 White onion, diced (about 1 cup

• Canned Goods

  • 2 (14.5 oz cans Coconut milk

• Condiments

  • 1 tsp Miso
  • 2 tsp Tamari sauce, wheat free

• Pasta & Grains

  • 1/4 cup Quinoa

• Baking & Spices

  • 1 tbsp Turmeric

• Liquids

  • 1 cups Water

Found on simplyquinoa.com

Ingredients

• 1 medium sweet potato, peeled + chopped (about 3 cups)
• 1 large broccoli crown, cut into florets (about 2 cups)
• ½ white onion, diced (about 1 cup)
• 1 (15 oz) can organic chickpeas, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 2 (14.5 oz) cans coconut milk (either full fat or lite)
• ¼ 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)
• ½ - 1 teaspoon chili flakes
• 1 - 1½ cups water

Directions

• Add all ingredients to a slow cooker, 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.