Ingredients:
  • 1 cup water
  • 1 head broccoli, cut into florets
  • 15 oz organic chickpeas, drained and rinsed
  • 1 sweet potato or regular potato, cubed
  • 1 medium white onion, diced
  • ¼ cup quinoa, uncooked
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon ground turmeric
  • 2 teaspoons tamari or soy sauce
  • 2 teaspoons salt
  • 30 oz coconut milk
  • cooked rice, for serving
  • fresh parsley, chopped, for serving, optional

Directions:

  1. Add the water, broccoli, chickpeas, potato, onion, quinoa, garlic, ginger, turmeric, tamari, salt, and coconut milk to a slow cooker. Stir to combine.
  2. Cover and cook for 4 hours on high or 8 hours on low, until the potatoes are tender and the curry has thickened.
  3. Serve the curry warm over rice. Garnish with parsley, if desired.
  4. Enjoy!
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