• 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!