Ingredients
10
10 servings
- •1 cup water
- •1 large head broccoli, cut into florets
- •15 oz organic chickpeas, drained and rinsed
- •1 medium sweet potato, or large, peeled and cubed
- •1 medium white onion, diced
- •¼ cup quinoa, uncooked
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, minced
- •1 teaspoon red pepper flakes
- •1 tablespoon ground turmeric
- •2 teaspoons tamari
- •2 teaspoons salt
- •28 oz canned diced tomatoes
- •30 oz coconut milk
- •cooked rice, for serving
- •fresh parsley, chopped, for serving, optional
Instructions
- Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
- Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
- Serve the curry warm over rice. Garnish with parsley, if desired.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 319
- Carbohydrate: 32g
- Fat: 19g
- Fiber: 7g
- Protein: 8g
- Sugar: 9g
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