I love curries so much. Add in a slow cooker and I’m not sure there’s anything better. This Slow Cooker Coconut Quinoa Curry ranks pretty high on my favorite curry recipes ever list. It’s full of delicious veggies and you can get it all into the slow cooker in no time.
If you don’t already have a slow cooker big enough for you to double this recipe, now is the time to purchase one! You will not be sorry.
Based on title alone, this one sounds pretty much just like my recipe for Slow Cooker Coconut Curry Lentils. While both recipes are delicious, they are quite different. This Coconut Quinoa Curry swaps out the lentils for chickpeas and quinoa. Either way you go you’re going to get plenty of yummy, vegan protein. All the extra veggies in this one pack in the fiber to keep you feeling full all the way until dinner.
This recipe comes from Alyssa at Simply Quinoa and you can find her post here. Definitely head over there to check out all of her gorgeous photos of this dish topped with some beautiful red cabbage.
I did not include the Tamari sauce and it was still ahhmazing. I’m sure it’s also delicious if you decide to include it. This dish can be served over rice or additional quinoa if desired or you can enjoy it on it’s own.
The original recipe used actual turmeric root. I used powder because that is what I have usually been able to find available. However, the other day I did see some actual turmeric root in the store. Now that I’ve found some I cannot wait to try it out! I might just have to make this recipe again. Have you ever used the actual root? What did you think and how big of a difference did it make??
Nutrition Profile (from simplyquinoa.com with full fat coconut milk)
- 507 calories, 13 grams protein, 50 grams carbohydrates, 26 grams fat, 11 grams fiber