I love slow cooker recipes veggie. Tender quinoa, hearty chickpeas, and sweet potato mingle with crisp red and green bell peppers, aromatic garlic, and ginger in a luscious coconut milk and tomato broth. This enticing blend offers a unique twist on vegan meals. Every spoonful bursts with vibrant flavor notes.

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I’ve been experimenting with a dish called Slow Cooker Coconut Quinoa Curry and I gotta say, it’s a game changer. I tossed in 1 cup quinoa, rinsed well, along with a can of chickpeas that were drained and rinsed, and a large sweet potato chopped into perfect little cubes.

I threw in a diced red bell pepper and a chopped medium onion, plus minced garlic and grated fresh ginger. Then I added a can of diced tomatoes and a can of creamy coconut milk, mixing in some vegetable broth, curry powder, ground cumin and a bit of turmeric powder for that extra kick.

This recipe is perfect for a quick, fuss-free lunch or dinner and fits great into a vegan, vegetarian and gluten-free lifestyle. I absolutely love how simple it is to put everything in the slow cooker and just let it work its magic all day.

Enjoy!

Why I Like this Recipe

This Slow Cooker Coconut Curry is one of the easiest meals ever. I just toss everything into the slow cooker and let it do its thing. Its got chickpeas, coconut milk, sweet potato, and lots of other healthy stuff that make it taste really good. The recipe reminds me of all those cold days when I need a warm, comforting meal, and its vegan, vegetarian, and gluten free so everyone can enjoy it.

Here are a few reasons why I like this recipe:

1. I love that it is super simple to make – I just throw all the ingredients in the pot and do almost nothing while it cooks.
2. The flavors are amazing, especially with the coconut milk mixing with the spices – it feels like every bite is a little burst of deliciousness.
3. It is really healthy and filling, which makes me feel good about eating it, even when im in a hurry.
4. Plus, I like knowing that it fits my dietary needs since its vegan and gluten free, so i dont have to worry about anything extra.

Ingredients

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This slow cooker coconut quinoa curry is both hearty and full of vibrant flavors.

The dish marries textures and tastes to deliver a comforting meal even on busy days.

It combines wholesome ingredients that are not only nutritious but also add unique notes to the overall taste.

Check out these key ingredients that really make the curry shine:

Quinoa: A protein-packed, fiber-rich grain forming the dish’s hearty base.
Chickpeas: Nutritious legumes that deliver protein and a satisfying texture.
Sweet potato: Brings natural sweetness with vitamins and a tender bite.
Red bell pepper: Offers vivid color and a crisp crunch with vitamin C boost.
Coconut milk: Luscious creaminess with healthy fats that adds tropical flavor.

Each ingredient plays an important role, makin this curry both balanced and flavorful.

Ingredient Quantities

1 cup quinoa, rinsed

1 can (15 oz) chickpeas, drained and rinsed

1 large sweet potato, peeled and diced into 1/2-inch cubes

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

2 cups vegetable broth

2 tbsp curry powder

1 tsp ground cumin

1/2 tsp turmeric powder

Salt and pepper to taste

2 cups baby spinach (optional)

How to Make this

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1. First, gently rinse the quinoa and place it in your slow cooker along with the drained chickpeas, diced sweet potato, red and green bell peppers, chopped onion, minced garlic, and grated ginger.

2. Next, pour in the can of diced tomatoes and the coconut milk.

3. Add the vegetable broth, then sprinkle in the curry powder, ground cumin, turmeric powder, salt, and pepper.

4. Give everything a good stir so that the spices are evenly mixed into all the veggies and liquids.

5. Cover the slow cooker and let it cook on low for about 6-8 hours, or on high for 3-4 hours until the sweet potato is tender.

6. About 10 minutes before the end of the cooking time, mix in the baby spinach if you’re using it.

7. Taste the curry and adjust the salt and pepper if needed.

8. Finally, serve the curry hot and enjoy your meal!

Equipment Needed

1. A slow cooker that can hold all your ingredients
2. A colander or fine mesh strainer for rinsing the quinoa and chickpeas
3. A chef’s knife for chopping the sweet potato, bell peppers, and onions, as well as mincing the garlic and ginger
4. A cutting board to work on
5. A set of measuring cups and spoons to get the right amounts of quinoa, broth and spices
6. A large stirring spoon to mix all the ingredients together in the slow cooker
7. A peeler if you need help peeling your sweet potato

FAQ

Q: How long should I cook my curry in the slow cooker? A: Its best to cook this curry on low for about 4 to 6 hours so all the flavors blend really well.

Q: Can I prep the ingredients ahead of time? A: Yup, you can chop all your veggies in advance and store them in the fridge to make your cooking day way easier.

Q: What if I dont have one of the ingredients? A: No worries, for example if you dont have a sweet potato you can use butternut squash and if you dont fancy spinach, you can just skip it.

Q: How can I adjust the spice level of this curry? A: You can add extra curry powder or include a pinch of red chili flakes if you want a bit more kick.

Q: Can I add other vegies to this recipe? A: Totally, feel free to toss in things like zucchini or broccoli to mix it up according to your taste and what you have on hand.

Slow Cooker Coconut Quinoa Curry Recipe Substitutions and Variations

If you dont have quinoa, try using brown rice or bulgur wheat instead. It might take a little longer to cook though.
Instead of chickpeas, you can use white beans like cannellini beans. They work really well in curries and add a nice creamy texture.
If you’re out of sweet potato, regular potatoes or butternut squash can be swapped in. Theyre both sweet and hearty enough for the dish.
Don’t have coconut milk? Try substituting with almond milk mixed with a bit of coconut extract to keep that tropical flavor. Be careful though; its a thinner liquid so you might want to add a dash a cream to thicken it up.

Pro Tips

1. A good trick is to lightly sauté the onions, garlic, and ginger before tossing them into the slow cooker. This really brings out the flavor of the spices and gives the whole dish a nicer depth.

2. If you like your quinoa to stay fluffy and not get mushy, consider waiting until halfway through the cookin’ time to add it into the mix. That way, it keeps its shape better and adds a good texture contrast.

3. When adding the spinach at the end, try turning the slow cooker off for a few minutes. This stops it from overcooking and keeps the spinach bright and fresh, instead of turning into a mushy green mess.

4. Always taste your curry before serving and adjust salt and pepper accordingly. Sometimes the long cookin’ time can mellow out the spices a bit, so a little boost right before you eat can really make a difference.