Slow Cooker Coconut Quinoa Curry
6 – 8 servings
medium sweet potato, peeled + chopped (about 3 cups)
large broccoli crown, cut into florets (about 2 cups)
white onion, diced (about 1 cup)
(15 oz) can organic chickpeas, drained and rinsed
(28 oz) can diced tomatoes
(14.5 oz) cans coconut milk (either full fat or lite)
garlic cloves, minced (about 1 tablespoon)
tablespoon freshly grated ginger
tablespoon freshly grated turmeric (or 1 teaspoon ground)
teaspoon wheat free tamari sauce
teaspoon miso (or additional tamari)
– 1 teaspoon chili flakes
Add all ingredients to a slow cooker, starting with 1 cup of water. 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.