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September 10, 2020

by Alyssa

Slow Cooker Coconut Quinoa Curry

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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!

Coconut Quinoa Curry Reciep

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!?”

How to Make Coconut Curry

What You Need to Make This Curry Recipe

First, let's talk about the ingredients! You might read the comments before you make this recipe and see that quite a few people are asking, “where's the curry powder!?” This recipe doesn't actually use curry powder – it's more inspired by Thai/Asian Pacific curries that use things like ginger and soy for their flavor.

For our base we've got:

  • Coconut milk: I like to do full fat because it has more flavor, but if you want to cut back on calories, light will also work. I don't think another milk will work here and still give you the same creamy texture and rich flavor.
  • Diced tomatoes: the tomatoes add a hint of juiciness, but also a mild sweetness.
  • Fresh ginger: adds zing and brightness
  • Fresh turmeric: this has a much brighter flavor than ground and I think is exceptional in this recipe. You could swap it with dried, but use about 1/3 of the amount.
  • Garlic: because garlic is just my favorite flavor agent of all time!
  • Miso + tamari: for a bit of salt and umami flavor.

And then for our mix-ins we've got:

  • Sweet potato
  • Broccoli
  • Onion
  • Chickpeas
  • Quinoa

Those can be swapped in and out if you'd like. More on that later in the post!

How to Make Coconut Curry

How to Make Coconut Quinoa Curry

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.


Once you've got everything in there, it's as simple as turning on your cooker and walking away. 3 – 4 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!

Vegan Slow Cooker Curry

Swaps to Try in our Coconut Quinoa Curry

Just in case you want to make some changes to this recipe, know that all the mix-ins can be subbed. I would just follow the same proportions so that you're sure the cooking time and texture stay the same.

And if you can, swap like ingredients for like ingredients. For example, sweet potato. Swap that with potato, butternut squash or another starchy vegetable. The same goes for the broccoli – cauliflower would be a natural swap.

If you have any specific questions for substitutions, let me know down below!

How to Store Coconut Curry

Want to make this for meal prep? Fabulous because it works perfectly!

You can either refrigerate this curry for 4 – 5 days, OR you can freeze it. I like to freeze it in the portion sizes that I'm going to eat (either 1 or 2 servings), allow it to thaw at room temperature, and then heat it up.

For reheating, you can either pop it in the microwave or you can heat it in a small saucepan.

Either way, I know you're just going to LOVE this recipe! It's tried and true in my house and is loved by many of our readers as well. Just check out the comments – so many awesome ones!



Slow Cooker Coconut Quinoa Curry

More Healthy Slow Cooker Recipes:

Coconut Quinoa Curry

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!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Servings
Calories 289kcal
Author Alyssa Rimmer
Print Pin
Slow Cooker Coconut Quinoa Curry
4.25 from 753 votes



  • Add all ingredients to a slow cooker. 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.


Calories: 289kcal | Carbohydrates: 20g | Protein: 6g | Fat: 22g | Saturated Fat: 19g | Sodium: 285mg | Potassium: 774mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2970IU | Vitamin C: 79.4mg | Calcium: 97mg | Iron: 5.7mg
Slow Cooker Coconut Quinoa Curry
Slow Cooker Coconut Quinoa Curry
Slow Cooker Coconut Quinoa Curry
Slow Cooker Coconut Quinoa Curry
Slow Cooker Coconut Quinoa Curry
Slow Cooker Coconut Quinoa Curry

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This is no where near a curry dish. Its texture is all wrong and there is no use of seasoning other than some grated roots.

  2. I made this for my daughters, grandkids, husband and WIL for when we were making cut out cookies. It was delicious. Everyone enjoyed. I read through comments and added in spinach at the end as someone suggested. Both girls asked for the recipe. Oh, and one of my cans of tomatoes was fire roasted.

  3. I truly enjoyed this meal. The only thing I did different was cook it on the stove, because I got a late start. But it turned delicious. Thank You I love one dish meals.

  4. i wouldn’t do the recipe in a slow cooker. The brocoli are overcooked and it is too soupy to my taste. Will try it again, but not in a slow cooker.

  5. More like a soup than a curry, although it is quite tasty. There’s no curry powder or paste so to have it in the title is misleading. I found the tomato to overpower all of the other good flavors so I don’t think it’s needed. Other than that it’s good for a soup!

  6. Thank you for this all-purpose recipe, which I now call “Kitchen Sink Curry.” Recently I needed to cook in bulk and freeze. Along with the quinoa, I used what we had fresh from the garden: cauliflower, asparagus, and broccolini. I tossed in the chopped onion and garlic, grated ginger (liking the zester idea, thanks!), and curry powder, with lentils, canned pumpkin, canned diced tomatoes, oat milk, and a heaping tablespoon of extra virgin coconut oil. I added a smaller amount of Tamari because we’re watching our sodium. We served it on fresh salad mix, also from the garden, that was tossed with a little tamari and lemon juice. Anyway, talk about yummilicious! Thanks again. ***What divided glass dishes do you use for freezing?***

  7. Can I add like a teaspoon of curry powder? I just feel weird making a curry meal and not adding any curry 🥹

  8. Doubled the amount of ginger & garlic and subbed baby spinach & kale for the broccoli, adding it towards the very end. This took a couple hours longer than called for on low in the slow cooker to get the sweet potatoes done. But it was good. 🙂

  9. I replaced the chilli flakes with a fresh home grown scotch bonnet chilli, the result was a really nice curry with plenty of heat and flavour – I’ll definitely make it again!

  10. The description of this curry as “middle-of-the-road” is spot on! Based on some reviews I used half the amount of tomatoes and coconut milk, and the consistency came out great. I also added lots of additional ginger and red pepper flakes. Overall it was a pretty easy and nourishing meal. Thanks!

    • Sorry, you felt that way. Did you follow the instructions and ingredients? Did you make any changes? I’d also suggest rinsing your quinoa if you don’t already!

  11. I’ve made this several times in the pressure cooker (20 ish minutes) and it is still my all time favorite!! I replace broccoli with eggplant most times. Sometimes pair with fried plantains when I’m feeling adventurous :p

  12. Very watery and bland. I did exactly as instructed, except I replaced brocolli with cauliflower. Maybe my vegetables gave off too much liquid. I definitely drained and rinsed the chickpeas, so that wasn’t it. It is like the soy and miso are not in there, as in there is no saltiness at all. I will try putting this soup into a skillet to let some of the liquid evaporate. My coconut milk seems to have been heavily watered down too. Not sure if this should be done in a slow cooker now that I have tried it.

    • Hi Sydnie! I’m sorry you had that experience. I definitely recommend it in a slow cooker, so I hope you try it again in one 🙂

  13. This was so yummy! I add the broccoli with just half an hour left to go of cooking time to keep it green.

  14. Just made this. Absolutely yummy! Also added cauliflower and zucchini, will definitely make this again. Loved it.

  15. I don’t have quinoa on hand. Can I used pearled couscous? I’m thinking I will add it the last hour of cook time.

  16. Our family loves this recipe!! We make it often and serve with a spoonful of brown rice and sometimes naan. Do you think you could sub and different bean or wound it change the flavor/texture too much?

    • I’m so glad your family liked it! I think it would work trying a different bean!! Let me know if you do <3

  17. Hi I’m inquiring about the slow cooker coconut quinoa. What is the serving size? I see it makes 8 servings. But what is the amount for each serving?

  18. Lots of work and ingredients for so so result. Broccoli and sweet potato should not go in at the same time broccoli turns to mush after two hours sweet potato needs full four. Also extremely soupy. Less tomato would be better. I actually added barley and Oates along the way to soak up some of the juice.

  19. Loved this! My husband wants to start being vegetarian for now so I looked up recipes that also looked good to me! So happy this was my first recipe! I made it in the IP on high for 8 mins and quick release. Could have used less time. I will add zucchini next time and some Thai basil (or plain old cilantro lol) and will serve over rice. Can’t wait to make this again!

  20. In your “how to make it” steps, step 4 says to cook for 4-6 hours, but in the cooking instructions it says 3-4 hours?

  21. I enjoyed this recipe, but made some swaps after reading the comments: 1) cauliflower instead of broccoli florets, 2) low-fat coconut milk (that’s all the store had available), 3) ground turmeric, 4) soy sauce instead of the tamari+miso, 5) added 1 tsp curry powder, 6) added 1 tsp cinnamon, 7) added 1 tsp cumin, 8) added 1/2 tsp salt, 9) increased quinoa to 1/2 cup, 10) cooked for 5 hours on high instead of 4 to make all the veggies soft

  22. I am making this recipe for the first time. Is the quarter cup of quinoa supposed to be cooked already? Or should I add 1/4 cup uncooked quinoa? Thank you.

    • Sorry you felt that way. Did you use the same proportions and spices the recipe called for? As I’ve said in other comments, this isn’t an Indian-inspired curry that uses curry powder but more of an Asian/Thai-inspired one 🙂

  23. Maybe I didn’t prepare this correctly but it was bland and my family didn’t like it. I did end up adding a little salt which helped but this recipe is not a keeper for us.

  24. Ridiculous good!
    I as always venture off the recipe while following that idea of it. I added zucchini, yellow squash, cauliflower, and bell pepper as well as some extra quinoa.
    I made this last week and it’s already bedpan requested again!

  25. Made it with rice, extra garlic, turmeric and ginger and whole coconut milk, THE BEST FLAVOR EVER. Gave a big bowl to my daughter who is a 3rd grade teacher (back in the classroom) and she sent me a picture of her bowl almost empty asking for more. Would add a picture but don’t see a link. Yummy!


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