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Slow Cooker Coconut Quinoa Curry

Author - Alyssa Rimmer

The best quinoa curry recipe! This healthy slow cooker coconut curry is one of the easiest meals ever. Just toss everything into the slow cooker and done!

The most amazing Coconut Quinoa Curry...made in a slow cooker! Just throw all the ingredients in and walk away!

Have to work late and don't have time to make dinner? Slow cooker to the rescue. Don't feel like spending hours at the stove carefully watching your pot to make sure it doesn't 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, they're a totally underutilized tool. I think this is only the fourth or fifth time all winter that I've used my slow cooker and I'm not kidding, every time I pull it out, I say/yell to myself, “WHY DON'T I USE THIS MORE OFTEN!?”

SLOW COOKER MEAL: Coconut Quinoa Curry made with sweet potatoes, broccoli and so many more goodies! {vegan}

How to Make Coconut Quinoa Curry

Today I'm showing you how to make my absolutely favorite Coconut Quinoa Curry in your slow cooker. That's right, curry in the slow cooker.

When I think about making a curry, the first thing that comes to mind is not the word “easy”. More often it's something more along the lines of “it's way too hard” or “takes way too much time”. But after I thought more about it, I realized that making curry really is actually pretty simple; it's almost exactly like making chili just with different ingredients.

And while I tend to think curry is delicious served 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.

Everything you need to make the MOST AMAZING coconut quinoa curry on the planet! [vegan]

The Ultimate Slow Cooker Curry Recipe

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 don't swing in any cuisine's 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 – white potatoes, butternut squash, cauliflower, eggplant, etc. – 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. Plus…super simple.

Next, we have the quinoa and then we end it with our flavor bombs.

I'm not sure why I called them flavor bombs, but that's kind of how I see them. If the dish didn't have them, it would be flat and boring. Add them in and it's 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. Each ingredient brings its own uniqueness to the table, but they still all work in harmony to make this amazingly aromatic and flavorful dish.

How to make the BEST vegan coconut quinoa curry on the planet! [hint: it involves your slow cooker!!]

Once you've got everything in there, it's as simple as turning on your cooker and walking away. 4 – 6 hours later, you come back to a thick, creamy coconut curry that will comfort you from head to toe. No more need for takeout in this house, I've finally found my most perfect curry!

Your turn…

What's 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, don't forget upload a picture to Instagram and tag me (either @simplyquinoa or #simplyquinoa) so I can see!

xx A

COCONUT QUINOA CURRY -- made in the slow cooker with only a few simple ingredients. Only fresh, wholesome ingredients, it's naturally gluten-free AND vegetarian too!

More Healthy Slow Cooker Recipes:

VIDEO: Coconut Quinoa Curry Recipe

Coconut Quinoa Curry
The most amazing Coconut Quinoa Curry...made in a slow cooker! Just throw all the ingredients in and walk away!
4.16 from 247 votes
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Slow Cooker Coconut Quinoa Curry

This healthy coconut quinoa curry is one of the easiest meals you'll ever make. Just toss all the ingredients in the slow cooker and let it cook!

Course Main Course
Cuisine Indian
Keyword coconut, curry, slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Servings
Calories 289 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. Add all ingredients to a slow cooker, starting with 1 cup of water. 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.

Recipe Notes

To grate my fresh spices, I like to use a zester.

Nutrition Facts
Slow Cooker Coconut Quinoa Curry
Amount Per Serving
Calories 289 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 19g119%
Sodium 285mg12%
Potassium 774mg22%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 4g4%
Protein 6g12%
Vitamin A 2970IU59%
Vitamin C 79.4mg96%
Calcium 97mg10%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.
COCONUT QUINOA CURRY -- made in the slow cooker with only a few simple ingredients. Only fresh, wholesome ingredients, it's naturally gluten-free AND vegetarian too!

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  4. I saw the nutritional facts, but what’s the serving size,’please? I’m doing FWTWL and want to fit this delicious looking meal in correctly. 🙂

    Reply

  5. I originally stumbled across a variation of this recipe on Buzzfeed’s Tasty feed. Reviews were mixed so I decided to wade through several layers of sources to find your original recipe. So glad I did! The spices in your version are spot on. My only enhancement has been to increase the amount of quinoa to make the sauce thicker and another can of chickpeas. (My family loves both.) Making it again tonight. tonight. Thank you for your creation!

    Reply

  6. I want to make this in the instant pot. One post says 9 minutes and the other 24 minutes. Do you have any suggestions? Thanks!

    Reply

    • I’ve tested it a few times and I think it only needs about 5 – 6. I haven’t been able to nail without everything getting super mushy. Can you do the slow cook version on the IP?

      Reply

  7. made this curry today. I could not stay out of the crockpot while it was cooking. It is very yummy. One question, can I freeze this curry?

    Reply

  8. Just wanted to let you know I’ve made this recipe over 20 times and still love it! Turns out perfect every time! I do add a few teaspoons of Curry powder and extra pepper (sometimes fresh and sometimes powder) and sometimes cauliflower and spinach. I always use fresh ginger, garlic and tumeric. I use full fat canned coconut milk. Just wanted to thank you for the recipe! SO easy and always extremely good! Love slow cooker recipes.

    Reply

  9. Ahhh so good!!! I love this recipe, and so do my 5 year old twins! So great when the kids actually eat dinner without a fight or complaint! I add chicken to it and just a little salt and cumin and it’s perfect!

    Reply

  11. What’s the actual serving size? Kind of pointless to have nutritional values at the end without actually stating what the serving size is!!

    Reply

  12. This was not a good recipe at all. I was disappointed because I thought it would be great after reading all the rave reviews, but it is really bland, which I kind of thought it might be since it calls for so few spices. It was easy to make, but I definitely would not make this again. I ate one big plateful because I have so much but I’m not sure I will even eat the leftovers. I used dried instead of fresh ginger but that should not make or break this recipe.

    Reply

    • Sorry you felt that way! I’ve made this dozens of times and it’s always quite flavorful for me. I’m guessing that your spices were not fresh which might have been the problem. You can also totally add more spices to your leftovers without throwing them away. I’d suggest amping up the ginger, adding in some curry powder, maybe a touch of cumin and some coriander. No point wasting it!

      Reply

  14. I’ve had this saved to make for awhile but finally got around to making it tonight. I served it over brown rice and it was really really tasty! Will definitely be making again.

    Reply

  16. Can this recipe be cooked on low for eight hours, opposed to four hours on high?
    This would be great, if I can turn the slow cooker on before I leave for work in the morning, and have it ready for when I get home eight hours later? Thanks.

    Reply

  18. Hi, I have a question: do you cook this with the lid on or off? As others have posted after 4 hours, cooking on high, it was quite soupy (though fully cooked and delicious!), so I took the lid off and let it go another 2 hours to thicken. The only thing I can think of is that the lid on would prevent it from reducing.
    Please advise. Thanks!

    Reply

    • You can certainly leave the lid off! I think where people are having differences is how high their slow cooker actually cooks. When mine is on hight it’s a hard simmer, whereas some others might not be quite that much which would mean more liquid. Next time around, try leaving the lid off the whole time I think 🙂

      Reply

    • You definitely could! It’s a very coconuty soup, so I’d say make that swap if you want. You could also use more broth and just a little bit of almond milk.

      Reply

  34. I’m about to make so I hope someone can help fast!! I don’t have any fresh broccoli, only frozen. Will that still work?!

    Reply

  35. Made this tonight! The flavors were great, I added a couple of teaspoons of curry powder and also chopped up some pepper. I always saute the veggies first, when I use the Instant Pot. My BIG mistake was turning the pot on, before leaving for a work out. I came back to mush and I think, broken up quinoa. The taste was there, so hopefully, I’m just eating some healthy mush, lol. Next time, I’ll set the time and do a quick release, as soon as it’s done! Thanks for the recipe!!

    Reply

    • I haven’t ever used an IP so I can’t really help troubleshoot unfortunately! I’m planning to get one soon, so I’ll def share my thoughts when I do 🙂

      Reply

  36. This was fantastic. You should note that the recipe includes water, but the water is not included in the ingredients so be careful. Also the recipe does not mention salt but obviously you’ll need to add a bunch. I was surprised by how delicious this ended up being! I used seasoning salt, and omitted Tamari sauce because I didn’t have any. I used dried herbs for the ginger and garlic . I bet it would have been even better had I used fresh. Next time I will add a little more quinoa. Thank you for the share!

    Reply

  37. Omg This recipe was so easy & so flavorful even my husband LOVED it!!!!!! 🤤 I took photos of it and would like to share.
    Thank you so much for this delicious recipe
    😊

    Reply

  41. Hi, would it be pointless to do this without tomatoes? My husband has terrible acid reflux whenever he eats tomato but he loves Indian food.

    Reply

  42. I made this last night and it was super thin and soupy. Why do we start with 1 cup of water? Way too much liquid. I almost threw it out, it was not appetizing. To save it, I drained all the liquid, added some cheese and baked it. Now, it’s delicious! I can’t stop eating it!

    Reply

  44. Your recipe lists canned coconut milk but I noticed the picture below with the links to things you used in this recipe shows coconut cream. Should I use the canned milk or cream? Thanks.

    Reply

  45. Hello, I made this last night and neither the broccoli or sweet potato cooked. It was in there on high for four hours. Do you have any idea what I might have done wrong?

    Reply

  58. Thought there was way too much liquid. …Doubled the spices and quinoa to help thicken it..still bland. Did I read the recipe wincorrectly. Leave The water out, and drain the tomatoes might get have helped.

    Reply

    • Did you check the potency of your spices? Sometimes spices lose some of their flavor which might have happened here? I’ve personally made this recipe multiple times and haven’t had any issue with the liquid or spice ratio, so I’m not quite sure what to recommend!

      Reply

  59. Hi! If i wanted to freeze this could I just put it in a ziplock and freeze before making then dump in the crockpot? Or should I cook it first and then feeeze it after? Thanks!

    Reply

  62. I made this in the pressure cooker today and we both loved it. As we sat down to eat though, I realized that this curry has neither curry powder nor cumin in it. Odd, but it was delicious anyway. Maybe I’ll try adding some of each next time? Thanks for sharing the recipe!

    Reply

  64. This was fantastic. And it was the gift that kept on giving, we ate leftovers for 2 days. My husband and ate couldn’t get enough, my picky 8 yr old thought is was “pretty good”. I followed the recipe exactly and served it over a bit of rice to soak up the goodness. Will absolutely be cooking this again.

    Reply

  66. Made this today and loved it! Cooked on low for about 6 hours and then transferred to stovetop to try to boil away some of the liquid since it wasn’t thickened.. was having trouble thickening so added about 3-4 TB plain Greek yogurt (one TB at a time) and about 2 TB tomato paste per some suggestions I read online about thickening curries. I also threw in a little more turmeric (just two shakes or so) at the end. Loved this recipe a lot- great amount of spicy, delicious healthy comfort food. thank you for the great recipe!

    Reply

    • It was non-fat Greek yogurt (Fage 0%) although not sure whether that made a difference..

      It thickened well after that – Boiled away liquid about 10-15 minutes while stirring regularly

      I read that if you add the tomato paste at the beginning it helps it thicken as it cooks so may do that next time!

      Reply

  70. I’ve made this in the slow cooker and it was absolutely delicious but I had borrowed my mums slow cooker! I’m going to make it again but on the hob, does anyone know if it turned out OK? Thanks

    Reply

  74. This is AMAZING!!! Only thing I added was salt and pepper. Today I added baby spinach and tofu for more protein after the gym. This is a great meal prep meal!!! Thanks for the recipe!!! 😉

    Reply

  75. Hey this may be a dumb question but do you think there’s a way to make this without tomato? And if so what would you substitute in? I’m allergic to them and have a hard time finding curry recipes without tomatoes but I love curry!!!

    Reply

  77. Delicious! The coconut milk and tomato base is a perfect combination. I doubled everything except the coconut milk and subbed a can of crushed tomatoes for diced. I also cooked it for 6 hours on low. It’s now a go-to favorite.

    Reply

  82. I do not understand the Nutritional Facts. Is the 507kcal for the whole pot? or is it per serving? Also the 32g of fat – is that per serving and, if so, and I average 6 servings does that mean that each serving is less than100kcal? It’s so confusing.

    Reply

  83. darndest thing- its almost better room temp… its like a tasty dip. this isnt the most flavorful dish but perhaps its missing a garnish.

    Reply

  84. I made this this weekend and it was so delicious! Exactly what I needed to detox a bit from the holidays and still filling enough to warm you up when it’s cold out. Thanks for the recipe!!

    Reply

  86. Hi Alyssa, apologies if someone has already asked this (there were many comments already on the page!): Should the quinoa be pre-cooked or dry when it’s added to the slow cooker for this recipe?

    Thank you!

    Reply

  92. Thank you so much for this recipe! It is a staple that I make at least once a month during the fall, winter, and even spring. It is so healthy and delicious! Thanks again for one of the best vegetarian recipes ever.

    Reply

  97. I plan to make this recipe tonight. Coconut milk is not part of my diet, even though I love coconut. Have you ever tried this recipe with another type of milk? Almond or Cashew?

    Reply

    • I haven’t and have to admit that I don’t think it would be nearly as tasty. The coconut really adds some amazing flavor to this dish and in my opinion is quite necessary 🙂

      Reply

  98. This was amazing! The only changes I made after reading some previous comments were that I only used one tin of coconut milk and the consistency of the curry was perfect! Then I just threw in a large handful of fresh spinach 5 mins before end of cooking time. This recipe is definitely going to be my new favourite and it’s so easy!

    Reply

  99. This ended up more like a soup. It did not thicken. The recipe lists coconut milk, but your product link shows coconut cream. Which is it?

    Reply

  101. We did not like this. The pumpkin I used over-cooked & so did the broccoli even though it got added later. It didn’t taste anything like a curry except for being a little spicey

    Reply

    • Sorry you felt that way! Others have really enjoyed it 🙂 I’m guessing pumpkin might have thrown it off – that’s not an ingredient I called for in the recipe – so I can’t say how it would have turned out.

      Reply

  104. […] Slow cookers aren’t just for weeknight dinners. This coconut quinoa curry makes a nutrient-dense lunch that won’t leave you bored, or stuck with a #saddesklunch. Make the recipe ahead on Sunday and pack it up for the rest of the week. Between the quinoa, sweet potato, broccoli, and chickpeas, you won’t go hungry. Turmeric and ginger give this curry its telltale hue and add anti-inflammatory properties. Get the recipe! […]

    Reply

  106. […] Gradual cookers aren’t just for weeknight dinners. This coconut quinoa curry makes a nutrient-dense lunch that gained’t go away you bored, or caught with a #saddesklunch. Make the recipe ahead on Sunday and pack it up for the rest of the week. Between the quinoa, sweet potato, broccoli, and chickpeas, you gained’t go hungry. Turmeric and ginger give this curry its telltale hue and add anti-inflammatory properties. Get the recipe! […]

    Reply

  108. […] Slow cookers aren’t just for weeknight dinners. This coconut quinoa curry makes a nutrient-dense lunch that won’t leave you bored, or stuck with a #saddesklunch. Make the recipe ahead on Sunday and pack it up for the rest of the week. Between the quinoa, sweet potato, broccoli, and chickpeas, you won’t go hungry. Turmeric and ginger give this curry its telltale hue and add anti-inflammatory properties. Get the recipe! […]

    Reply

  110. did you use red cabbage as a garnish or could i throw it with the other veggies? Would the cooked cabbage alter the flavor?

    Reply

  111. I found your lovely pictures for this yummy dish on pintrest. Except the link leads to a recipe book on Amazon. I had to search your recipe on google and I found the same pictures with an actual recipe this time. From your website I was able to correctly pin your recipe. Thank you. I’m looking forward to trying it!

    Reply

  112. This was very tasty. I think I may drain the tomatoes next time to allow the coconut milk to shine a bit more as it has a much more acidic taste with both the diced tomatoes and the juices.

    Reply

  116. Really intrigued to make this but I don’t seem to see any curry listed in the ingredients. Where does the curry taste come from?

    Reply

  117. Oh my gosh, made this for dinner and it was lush – I totally get why you called them flavour bombs, Delish, thank you

    Reply

    • Nope! We don’t use curry powder as this is more of an Asian-style curry rather than Indian. The combo of garlic, turmeric and ginger give it a nice curry flavor 🙂

      Reply

  122. Alyssa I think you outdid yourself this time !!! Just put this is the slow cooker !! The aroma is divine I made it per your instructions. The only addition – I added a cup of cubed firm tofu and a stick of lemongrass Everything else the same. It looks good, smells good and hanging out for 4 hours to eat !!. This is going to be a keeper, and I have not even tasted it yet !!!

    Reply

  125. How would I need to adapt this for a pressure cooker? Live abroad and have fried two slow cookers with the adapters so don’t want to buy another one until I’m back in the U.S. Thanks!

    Reply

  127. Loved this recipe. I have to ask where did you get those glass dishes? I love how i cab portion control my food.

    Reply

  128. This was a winner! I modified it to cater to what I had:

    1. I only had a small amount of sweet potato, so I used a mix of sweet potato, regular potato, squash pumpkin, and zucchini
    2. I added the broccoli in the last 10-20 mins
    3. I replaced the fresh ginger with a healthy teaspoon of ground ginger
    4. I replaced the miso with a cube of Massel vegetarian stock (this version is palm oil free)
    5. replaced the tamari with teaspoons of red curry paste, to taste

    I know that the nutrition info would thus change, and I did change the recipe a bit, but it turned out to be the basis of a recipe that I will use again, and again. This will go into my folder of staple recipes. It tastes great, it is filling, and healthy! Thank you 🙂

    Reply

    • I’m so glad that you found a way to modify it for what you need! Don’t you love how customizable it is?! Can’t wait to hear what other creations you come up with, Jes 🙂 xoxo

      Reply

  129. Hello!! question: Should the liquid part of the two cans of coconut milk also be added to the slow cooker or just add the solid parts of the coconut milk? Thanks!!

    Reply

  131. I just bought an instant pot and wanted to make this recipe but I don’t see the IP directions. I haven’t cooked anything in my IP Yet so I’m a real newbie to using it.

    Reply

  133. I’m making this tomorrow night. I’m omitting the tamari and miso because I hate anything with sodium. I’m going to add low sodium soy sauce instead. Should that suffice?

    Reply

  136. I made this and it was SO good! I added chicken, and next time will add more broccoli. My boyfriend was always a very basic and picky eater (meat and potatoes) and when he enjoys one of my healthy cooking experiments, you KNOW it’s a hit. He really liked this one!! So did I! Leftovers for lunch all week!

    Reply

  137. I’d like to see more recipes where grains are properly soaked overnight before cooking. If you cook grains without soaking, sprouting or fermenting, you are just asking for a new food allergy, or digestion issues. There is a lot of info out about this now. We need to spread the news.

    Reply

  140. Sounds delicious, I love experimenting with flavors! I’d like to add tofu to this, do you know at what point it should be added?

    Reply

  143. What can i do to cook this while i’m at work? My slow cooker doens’ thave a timer so i need to cook it for 8 hours. Would it cook through if i did it on low and added dried chickpeas instead of canned ones?

    Reply

  147. I wanted to let you know that I found your blog a month ago and I’m in love with all the veggie slow cooker recipes I’ve tried so far, and this one in particular is a knockout! They have made actually tasty/satisfying/healthy/ food feel attainable without all the work. I’ve always eaten healthy, but I’ve never enjoyed it so much! The second time I made it, the only tiny adjustments I made were adding the broccoli halfway through the cooktime instead of at the beginning so it retained more texture, and I omitted the juice from the canned tomatoes to make it a bit thicker. I swear to you, every time I make a recipe, I’m always needing to add a ton of extra spice and flavours that the recipe doesn’t call for- except with these slowcooker recipes. They are great as is!

    Reply

    • I’m so glad you’re enjoying everything, Liz!! That makes me so happy. Definitely keep me posted on what other recipes you end up trying 🙂 xo!

      Reply

  153. I made this and loved it! So flavorful and delicious! I actually cooked it in my pressure cooker since I didn’t start it early enough in the day, and it turned out great.

    Reply

  156. u…so I am reading the recipe for the slow cooker coconut quinoa curry and it says to cook until the curry thickens but I do not see any type of curry listed anywhere n the recipe

    Reply

  160. I fiddled my day away and ended up putting this in the pressure cooker instead of the slow cooker. I have found that just about every recipe for either is interchangeable if there is liquid involved.
    I used a Japanese sweet potato because that is what I had and substituted smoked paprika for the pepper flakes.
    So quick and easy. Thanks for the recipe

    Reply

  164. Just cooked it for dinner tonight. It was delicious. I made a few changes, and cooked the onions over the stove for around 15 minutes, till brown. Then added garlic and ginger and then the spices and fried them off for a couple of minutes. Put all that in the slow cooker with everything else and gave it the four hours. Went down a treat!

    Reply

    • So glad you enjoyed it! Love the idea of cooking the garlic and ginger before hand…I’m sure that just heightened the flavors even more!

      Reply

  165. Hello, I made this and it has been in the slow cooker for about 4.5 hours and doesn’t seem to be thickening up?

    Reply

  167. This sounds totally delicious! Just one question:

    Your blog post says 4-6 hours of cook time, but the recipe says 3-4 hours of cook time. Is one more correct than the other?

    Reply

  169. This is my new favorite recipe!!! It is outstanding, versatile, and keeps well in the fridge. I added red curry paste and used tomatoes with green chillies to spice it up. I also added cauliflower, and beets which add to the health benefits of this dish. It is a great base recipe for delicious quinoa slow-cooking. Thanks so much!

    Reply

  171. Is there something other than tomatoes I can use? I have crohn’s disease and tomatoes are a no no BUT I love curry. I’ll already be swapping out some of the veggies and no legumes for me…maybe by just using the coconut milk I’ll get the same effect?

    Reply

  173. My favourite meal to make in the slow cooker? I make a lentil chili that always goes over well, but really, any soup or stew is great. This looks amazing and sounds like it’s full of flavour. And bonus that it’s made in the slow cooker! I’ve pinned this to come back to it later so I can add it to next week’s meal plan. Can’t wait to try it! Thank you!

    Reply

  175. Oh, this is lovely. I love my slow cooker, and I love curry. I especially love that you used fresh spices in your quinoa curry. I prefer them fresh even if I sometimes have to deal with watery eyes while mincing them.

    Reply

  177. This is a great dish. I used what was in the fridge including some carrots and frozen butternut squash. I added some red curry paste, curry powder, ground pepper, and cumin. I had chopped tomatoes with green chillies in the pantry which also spiced it up. Great recipe!!!

    Reply

  178. Regarding the slow cooker. Anything you can make on the stove, especially a stew, soup, sauce etc will come out just as well if not better. Exactly as you found out, throw everything in give it a stir and walk away. I have them in all sizes, They are great for parties.

    Thanks Alyssa for all you do. The Curry recipe looks killer.

    Reply

  179. This is beautiful!! My slow cooker definitely comes in handy – between being a full-time student and working, sometimes I just want a dinner that cooks itself. Love all the ingredients in here! Can’t wait to cozy up with Netflix and a big bowl of this.

    Reply

  181. If I wanted a replacement for sweet potatoes what would you recommend? Red potatoes? Butternut squash cubes? Would love your advice, I am not a sweet potatoes person haha

    Thanks, looking forward to making this

    – Healthy mind, body and soul

    Reply

  183. Your post made me smile. I tell everyone I know to get a slow cooker or use theirs if they have one! My old faithful is about 12 years old and I use it several times a week.
    I make stews, soups, sauces, chili, curry, and even yogurt. I also soak and then cook overnight all of my lentil and beans in it. I don’t really have a particular recipe because I am a “what’s in the fridge/freezer?” kind of cook. I always make it up as I go along and frankly if you add garlic, onions, ginger and a good herb/spice mix (whatever you like) it’s pretty hard to go wrong!
    Yesterday I just make a chickpea, veg, meatball chili – I turn it on and let it cook all night. It made a delicious gluten free breakfast!

    Reply

  184. Did you drain the tomatoes?

    I use my slow cooker a ton and make lots of curries! This sounds great! Making tonight instead of the fajitas I had planned!

    Reply

  185. You can also make quinoa in a rice cooker. Much, much faster than a slow cooker! You csan do it plain or make a casserole or stew. The rice cooker gets very hot so you can sauté onions before adding quinoa and liquid. I use the Rice Cooker cook book from America’s Test Kitchen.

    Reply

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