Description
Wholesome and aromatic, this Slow Cooker Coconut Quinoa Curry is a plant-based comfort dish made with creamy coconut milk, quinoa, vegetables, and warm spices—perfect for a nourishing dinner.
Ingredients
- Coconut milk
- Vegetable broth
- Quinoa, rinsed
- Chickpeas, drained
- Sweet potatoes, diced
- Carrots, sliced
- Onion, chopped
- Garlic, minced
- Ginger, grated
- Curry powder
- Turmeric
- Cumin
- Salt
- Lime juice
- Fresh cilantro for garnish
Instructions
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Add all ingredients except lime juice and cilantro into the slow cooker.
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Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours.
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Stir well before serving, adding lime juice to brighten flavor.
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Garnish with fresh cilantro.
Notes
- Add spinach or kale in the last 30 minutes of cooking.
- Adjust curry powder to preferred spice level.
- Use red lentils or rice instead of quinoa if desired.
- Serve with naan bread for a complete meal.
- Stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired