You’re going to love this slow cooker Coconut Quinoa Curry because it’s easy and so tasty! It’s filled with wholesome ingredients like quinoa and chickpeas, making it a filling dish that’s perfect for any day of the week.
This recipe saves busy cooks time, delivers a hearty plant-based meal with protein and fiber, accommodates dairy-free diets, and yields easy leftovers for quick meals.
I often find myself strapped for time, especially after a busy day. This recipe saves me! I can throw everything in the slow cooker, and a few hours later, I have a warm, delicious meal without standing over the stove. Plus, my family loves it!
This recipe works wonders because it lets you enjoy a hearty meal without all the fuss. With just 20 minutes of prep time and 4 hours of cooking, you can focus on other things while it does its magic. It’s also great for meal prep, as the leftovers taste amazing the next day.
If you’re looking for another easy dish, consider making Slow Cooker Chicken Tortilla Soup. It’s another yummy recipe that allows you to enjoy hands-free cooking!
Table of contents
Why You Will Love This Recipe
- Fresh Ingredients : This recipe has a vibrant flavor thanks to the fresh veggies like sweet potatoes and broccoli. You’ll taste the difference with every bite.
- Convenient Cooking : Letting the slow cooker do its thing means you can focus on other tasks while dinner cooks. It’s really that simple.
- Nutritious Options : Packed with quinoa and chickpeas, this dish is healthy while still being comforting. You can feel good about what you’re eating.
- Easy Storage : Leftovers are a breeze. Refrigerate for a few days or freeze in portions to enjoy later without any hassle.
Slow Cooker Coconut Quinoa Curry
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Method: Slow Cooker
- Diet: Vegan
Description
A delicious vegan slow cooker dish featuring coconut, quinoa, and vibrant vegetables.
Ingredients
- 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)
- 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)
- 1/4 cup quinoa
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 11/2 teaspoon ground
- 21/2 teaspoons wheat-free tamari sauce
- 11/2 teaspoon miso or additional tamari
- 1/2 – 11/2 teaspoon chili flakes
- 1 tablespoon freshly grated ginger
- 11/2 teaspoon miso or additional tamari
Instructions
- Set Up Your Slow Cooker: Start by plugging in your slow cooker and setting it to low heat. You will want to feel that gentle warmth starting to seep out. This helps the flavors meld beautifully over the cooking time. Be cautious not to rush this step by setting it on high—you might not get the deep flavors you are after.
- Add Your Ingredients: Toss in all those vibrant veggies, coconut milk, and quinoa into the slow cooker. The aroma of coconut will hit you, making it hard to resist peeking inside. Just be careful not to overfill it; otherwise, you might face some spillage as it cooks down.
- Stir & Check Consistency: Give everything a gentle stir after a couple of hours of cooking. It should start looking cozy and inviting. Checking the consistency is key; if it seems too thick, do not hesitate to add a splash of vegetable broth or water to get that smooth texture.
- Finish Cooking & Season: As you approach the end of cooking time, take a moment to taste and season your curry. The aromatic spices should fill your kitchen, enticing everyone nearby. Just remember, you can always add more ginger, garlic, or tamari to boost the flavor, but start small to avoid overpowering the dish.
- Serve & Enjoy!: Once it is cooked to perfection, ladle that warm curry into bowls. The colors will be beautiful and inviting, making it hard to resist. You can add a sprinkle of fresh herbs or a squeeze of lime right before serving; just do not forget to let it cool for a minute first so that it does not burn your mouth.
Notes
- Storage Tips: Refrigerate for 4-5 days or freeze in portion sizes to enjoy later. Thaw at room temperature before reheating.
- Expert Tips: Use full-fat coconut milk for richer flavor. Feel free to swap veggies based on your preference. Add salt to taste at the end of cooking.
- Reheating Instructions: Reheat in a microwave or on the stove until heated through, about 5-10 minutes.
- Serving Suggestions: Serve with steamed rice or naan. Garnish with fresh cilantro for added flavor. Drizzle lime juice for a zesty touch.
- Recipe Variations: Add spinach or kale for extra greens. Top with avocado for creaminess. Incorporate different beans for varied protein sources.
- Ingredient Notes: When selecting vegetables, you can use whatever is on hand; just be sure to keep the amounts roughly equivalent. If you do not have chickpeas, any other beans or lentils can serve as a substitute. Choose firm sweet potatoes and bright green broccoli florets for the best flavor and texture.
Nutrition
- Calories: 289
- Sugar: 4g
- Sodium: 285mg
- Fat: 22g
- Saturated Fat: 19g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: null
Ingredient Notes
- Sweet Potato: This veggie brings a nice hint of sweetness and a lovely texture. Look for firm ones, and avoid any with blemishes or soft spots.
- Broccoli: Fresh florets add a great crunch and a pop of color. Choose bright green ones, and give ‘em a quick rinse before chopping!
- Onion: Diced onion is your flavor base. Yellow onions work great, but if you want a milder taste, go for a white onion instead!
- Chickpeas: They’re packed with protein and add substance. Drain and rinse canned ones well, or use cooked ones if you’ve made them from scratch.
- Diced Tomatoes: This adds a nice acidity to balance the flavors. You can use any canned variety you like, just make sure they’re good quality!
- Coconut Milk: It gives that creamy texture we’re after. Full-fat is awesome for richness, but lite gives you a lighter option without losing too much creaminess!
- Quinoa: It adds a nutty flavor and a bit of texture. Rinse it beforehand to remove the bitter coating, which makes a huge difference!
- Garlic: Freshly minced garlic adds that lovely aromatic quality. Try to use fresh cloves if you can; garlic powder just doesn’t compare.
- Ginger: Grated ginger brings a warm, spicy kick. Fresh is best, but you can use ground ginger in a pinch, just reduce the amount!
- Turmeric: This earthy spice lends a nice color and unique flavor. Fresh is great if you can find it, but ground turmeric works too, just use a little less!
- Tamari Sauce: It adds a savory depth without gluten. If you’re in a pinch, soy sauce can substitute, but adjust to taste as it’s saltier.
- Miso: A spoonful gives a nice umami kick. If you don’t have any on hand, just add a touch more tamari instead!
- Chili Flakes: These bring the heat! Start with a little, you can always add more if you like it spicier.
Recipe Tips
- If the curry feels overly thick after cooking, adding a little vegetable broth or water can help achieve a smoother consistency.
- If your quinoa comes out undercooked, consider extending the cooking time by an additional 15 to 30 minutes.
- If the flavors aren’t as bold as you’d like, adjusting by adding more ginger, garlic, or tamari can really make a difference.
- When selecting vegetables, using whatever is on hand works well, just be sure to keep the amounts roughly equivalent.
- If you’re concerned about salt content, waiting until the end to season is a great way to taste and adjust to your preference.
Serving Suggestions
Recipe variations
- You can use butternut squash instead of sweet potato for a different texture and sweetness in your slow cooker coconut quinoa curry.
- Add 1 tablespoon of curry powder and 1 teaspoon of garlic powder for an extra layer of flavor in your dish.
- Either add spinach or kale for a nutritional boost, or swap in cauliflower for a different vegetable experience.
- If you’re cooking for more people, increase the amounts to 4 medium sweet potatoes and a total of 6 cups of vegetables.
Save This Recipe!
How to Store?
To keep your slow cooker coconut quinoa curry fresh, follow these storage tips:
Refrigeration: Place the curry in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Freezing: Portion the curry into freezer bags or containers, sealing tightly. Freeze for up to 3 months for later use. Thaw at room temperature before reheating.
Reheating: Reheat the curry in a saucepan over medium heat, stirring occasionally, or microwave in short intervals until heated through.
Other Recipes You’ll Love
- Slow-Cooker French Dip Sandwiches
- Slow-Cooker BBQ Chicken
- Slow-Cooker Ground Beef Recipe
- Beef Bourguignon Slow Cooker
If you enjoyed this slow cooker Coconut Quinoa Curry or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
