Coconut Quinoa Curry

April 12, 2021

Coconut Quinoa Curry

I think we can all agree that Slow Cookers are one of the greatest inventions to have hit the market. Talk about quick and easy setup PLUS flavours maximised through the slow cooking process. Not to mention all of the nutrients you can sneak into the recipes. 


This coconut quinoa curry is cooking away in my slow cooker as I type. It is a favourite in our house for a lot of great reasons. Its coconut, creamy texture and all those curry flavours. Plus its filling and easy to eat. We LOVE it!


Coconut Quinoa Curry 



  • 1 medium sweet potato peeled + chopped (about 3 cups)
  • 1 large broccoli crown cut into florets (about 2 cups)
  • 1/2 brown onion diced (about 1 cup)
  • 1  can organic chickpeas, drained and rinsed
  • 2 x 400g can diced tomatoes
  • 2 x 400g cans coconut milk (either full fat or lite)
  • 1/4 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
  • 1/2 - 1 teaspoon chili flakes


  1. Add all ingredients to a slow cooker. Stir until everything is fully incorporated.
  2. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened

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