Have to work late and donât have time to make dinner?Â Slow cooker to the rescue. Donât feel like spending hours at the stove carefully watching your pot to make sure it doesnât boil over or burn? Slow cooker to the rescue. Want to make the easiest, most straightforward dinner ever? Slow cooker to the rescue.
Sensing a theme here? Yep, slow cookers can be pretty amazing. Time-saving, easy and minimal prep (and clean up for that matter).
In my house though theyâre a totally underutilized tool.Â I think this is only the fourth or fifth time all winter that Iâve used my slow cooker and Iâm not kidding, every time I pull it out, I say/yell to myself, âWHY DONâT I USEÂ THIS MORE OFTEN!?â
Today Iâm showing you how to make a coconut quinoa curry in your slow cooker. Thatâs right, curry in the slow cooker.
When I think about making a curry, the first thing that comes to mind is not the word âeasyâ. More often itâs something more along the lines of âitâs way too hardâ or âtakes way too much timeâ. But after I thought more about it, I realized that making curry really is actually pretty simple; itâs almost exactly like making chili just with different ingredients.
And while I tend to think curry is delicious servedÂ over quinoa, this time I actually I went the chili route and added the quinoa directly into the slow cooker as the curry was cooking. The result? It was thick, hearty and simply delicious.
I will say, this curry is kind of a middle-of-the-road type curry. Not that it tastes basic or anything, but the flavor profiles donât swing in any cuisineâs direction. I almost feel like it has some influences from all over the place and yet it totally works.
We start with sweet potato, broccoli, onion and chickpeas as the bulk of the curry. You could feel free to swap in any other veggies you want â white potatoes, butternut squash, cauliflower, eggplant, etc. â just as long as the proportions stay the same, you should be all set.
From there the sauce of the curry is just diced tomatoes and coconut milk. The tomatoes add a nice level of sweetness while the coconut milk makes it thick and creamy. Plusâ¦super simple.
NextÂ we have the quinoa and then we end it with our flavor bombs.
Iâm not sure why I called them flavor bombs, but thatâs kind of how I see them. If the dish didnât have them, it would be flat and boring. Add them in and itâs like an explosion of flavor in your mouth.
The flavor bombs in this curry are fresh garlic, fresh ginger, fresh turmeric, tamari, miso and chili flakes.Â Each ingredient bringsÂ its own uniqueness to the table, but they still all work in harmony to make this amazingly aromatic and flavorful dish.
Once youâve got everything in there, itâs as simple as turning on your cooker and walking away. 4 â 6 hours later, you come back to a thick, creamy coconut curry that will comfortÂ you from head to toe. No moreÂ need for takeout in this house, Iâve finally foundÂ my most perfect curry!
Whatâs your favorite recipe to make in the slow cooker? Have you ever tried curry before? I love hearing about what you make in your own kitchen as it often inspires the recipes you see here! And if you end up making this curry for yourself, donât forget upload a picture to Instagram and tag me (either @simplyquinoa or #simplyquinoa) so I can see!
Slow Cooker Coconut Quinoa Curry
4 hours 20 mins
Author: Alyssa Rimmer
Serves: 6 - 8 servings
- 1 medium sweet potato, peeled + chopped (about 3 cups)
- 1 large broccoli crown, cut into florets (about 2 cups)
- Â½ 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)
- Â¼ cup quinoa
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
- 2 teaspoon wheat free tamari sauce
- 1 teaspoon miso (or additional tamari)
- Â½ - 1 teaspoon chili flakes
- 1 - 1Â½ cups water
- Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
- Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened.
To grate my fresh spices, I like to use a zester
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