After trying a bazillion curry recipes (they are kind of a winter favourite of mine) this one seems to fit the bill for a go to, use what I’ve usually got in the house, throw it in the slow cooker and run out the door meal that is loved by everyone in the house. Note here that Miss 9 ate her portion with some coconut yogurt added (mixed in after I had served everyone else up) and some fluffy steamed rice.
1 medium sweet potato washed + chopped (about 3 cups)
1 large broccoli crown cut into florets (about 2 cups)
1/2 white onion diced (about 1 cup)
1 400g can chickpeas, drained and rinsed
1 400g can diced tomatoes
1 400ml can coconut milk
1/4 cup quinoa
2 garlic cloves minced (or the paste)
1 tablespoon freshly grated ginger (or the paste)
1 teaspoon ground turmeric
2 teaspoon wheat free tamari sauce (Asian isle)
1 teaspoon miso or additional tamari
1/2 – 1 teaspoon chili flakes
Turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.