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Slow Cooker Coconut Curry Recipe


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


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