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Slow Cooker Coconut Curry

Slow Cooker Coconut Curry

Slow Cooker Coconut Curry

Slow Cooker Coconut Curry


1 cup water

1 large head broccoli, cut into florets

15 oz organic chickpeas (425 g), drained and rinsed

1 medium sweet potato, or large, peeled and cubed

1 medium white onion, diced

¼ cup quinoa, uncooked

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon red pepper flakes

1 tablespoon ground turmeric

2 teaspoons tamari

2 teaspoons salt

28 oz canned diced tomatoes (795 g)

30 oz coconut milk

cooked rice, for serving

fresh parsley, chopped, for serving, optional


Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.

Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.

Serve the curry warm over rice. Garnish with parsley, if desired.

Delicious recipe found here:

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