Description
A delicious vegan slow cooker dish featuring coconut, quinoa, and vibrant vegetables.
Ingredients
Scale
- 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