This coconut quinoa curry recipe has quickly become one of my favourites. Going through the tail end of this winter has been tough – and I find myself wanting big bowls of warm soups or stews. This hearty curry is full of great vegetables and it’s easy to customize to include your favourites. I do this one in my slow cooker – but it could be done slowly over the stove. It’s a little harder to keep a steady temperature so it would have to be watched. Whereas the beautiful thing about a slow cooker – you can set it and forget it. I highly recommend investing in one!
I love how filling this recipe is, one big bowl and I get all my vegetables and protein. Plus substitute or add any other veggies and it still works great. I played around using different forms of coconut to see what worked best. I did this once with coconut cream – it ended up really rich and creamy. Which is great but can get a bit heavy. I also tried using the lighter coconut milk – you know the kind you drink, like Silk, from the cartons. This also still carried the flavour well, but had the opposite effect. It ended up a bit more brothy and more soup-like. So my favourite is just to use 1 can of regular coconut milk and the texture and creaminess was perfect!
Another aspect of this curry that I really enjoy is the turmeric! What a great spice that has so many benefits when added in to your diet. It’s best known for containing curcumin – which is a powerful anti-inflammatory and strong antioxidant. Turmeric is the spice in curry that gives it that bright yellow colour – I find it so beautiful! And the flavour is quite subtle which is lovely as well.
An easy slow cooker dinner that combines all your vegetables and protein in one easy bowl! Creamy, hearty and full of flavour.
- 1 yam (peeled & diced)
- 1 broccoli crown (diced)
- 1/2 white or yellow onion (diced)
- 2 carrots (peeled & diced)
- 3-4 button mushrooms (sliced)
- 1 can chickpeas (rinsed)
- 1 can diced tomatoes
- 1 can coconut milk
- 1/4 cup quinoa (uncooked)
- 2 cloves garlic
- 1 tbsp ginger (freshly grated)
- 1 tbsp turmeric
- 1 tsp red chili flakes
- 1 1/2 cups water
- salt & black pepper
Add all ingredients into slow cooker.
Stir until well combined.
Slow cooker : 3-4 hours on high.
Serve with warmed naan bread for dipping.
While this recipe does take a few moments of chopping – it’s super easy once everything is in the slow cooker. Set it and forget it. Come back for dinner time and it’s ready to go. My favourite is warming some naan bread in the oven and use it to dip into the curry. Absolutely delicious!!