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.

Quick Info

⏱️ 495 min • 🍽️ 10 servings • ⭐ 90%

Nutrition

301 cal • 8g protein • 32g carbs • 16g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [High-Protein]

Ingredients

• 1 cup water
• 1 large head of broccoli
• 1 15-ounce can of organic chickpeas, drained and rinsed
• 1 medium or large sweet potato, scrubbed
• 1 medium white onion
• ¼ cup uncooked quinoa
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon ground turmeric
• 2 teaspoons tamari
• 2 teaspoons salt
• 1 28-ounce can of diced tomatoes
• 2 15-ounce cans of coconut milk
• Cooked rice, for serving
• Chopped fresh parsley, for serving (optional)

Instructions Preview

1. Add the water, broccoli, chickpeas, sweet …
2. Cover and cook for 4 hours on high or 8 ho…
3. Serve the curry warm over rice. Garnish wi…

…and 1 more step

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Recipe by: Merle O'Neal • From: Tasty: Tasty Vegetarian