15 oz organic chickpeas (425 g), drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa (40 g), uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes (795 g)
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional
Nutrition Info
Calories 319
Fat 19g
Carbs 32g
Fiber 7g
Sugar 9g
Protein 8g
How to Make It
1. Step
Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
2. Step
Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
3. Step
Serve the curry warm over rice. Garnish with parsley, if desired.
