Name: Slow Cooker Coconut Curry Recipe by Tasty
Total time: 30 min
Ingredients: 28 oz canned diced tomatoes; fresh parsley, chopped, for serving, optional; 1 large head broccoli, cut into florets; 1 tablespoon ground turmeric; 2 teaspoons salt; 2 teaspoons tamari; ¼ cup quinoa, uncooked; 1 medium white onion, diced; 15 oz organic chickpeas, drained and rinsed; 2 cloves garlic, minced; 30 oz coconut milk; 1 teaspoon fresh ginger, minced; 1 teaspoon red pepper flakes; cooked rice, for serving; 1 cup water; 1 medium sweet potato, or large, peeled and cubed

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

Let your slow cooker do the heavy lifting with this easy and flavorful coconut curry! Tender chickpeas and an array of veggies are cooked low and slow in a creamy sauce for a deliciously comforting meal.

Soybeans

Gluten Free

Lactose Free

Vegetarian

Vegan

Canned Vegetables

gram

diced tomato

Fresh Vegetables

fresh parsley

broccoli

Seasonings

ground turmeric

salt

Sauces

milliliter

tamari

Grains & Rice

quinoa

white onion

Beans & Legumes

garbanzo beans

garlic

Non Dairy Milk

coconut milk

fresh ginger

red pepper flakes

rice

Water

water

sweet potato

Dietary Folate Equivalents

Thiamin (B1)

Vitamins

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Carbohydrates

Vitamin C

Beta-carotene

Vitamin A

Alpha-carotene

Niacin (B3)

Sugar

Dietary Fiber

Trans fatty acids

Vitamin E

Insoluble Fiber

Lutein+zeaxanthin

Protein

Calories

Total monounsaturated fatty acids

Saturated Fat

Choline

Riboflavin (B2)

Vitamin K

Total polyunsaturated fatty acids

Selenium

Vitamin B6

Pantothenic acid (B5)

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Slow Cooker Coconut Curry Recipe by Tasty

Produce

Baking Goods

Condiment & Toppings

Pasta, Sauces, Grain

Dairy

Beverages

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