I love this slow cooker recipe from Simply Quinoa, just throw everything in and turn it on – You’re done!
I’ve altered the base recipe slightly to include a few more veggies (or course).
Sometimes I don’t include the quinoa and cook some rice instead.

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PREP: 20 MINUTES | COOK: 4 HOURS | SERVES: 4

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Ingredients:

• 1 medium sweet potato, unpeeled + diced
• 1 large broccoli, cut into florets
• 2 zucchini, thickly sliced
• 2 carrots, unpeeled and chopped
• 1 brown onion, diced
• 1 400g can organic chickpeas, drained and rinsed
• 1 400g can diced tomatoes
• 1 400ml can coconut cream
• 1/4 cup quinoa
• 2 garlic cloves minced (about 1 tablespoon)
• 1 tablespoon freshly grated ginger
• 1 tablespoon freshly grated turmeric or 1 teaspoon ground
• 2 teaspoon tamari sauce
• 1 teaspoon miso (white)
• 1/2 – 1 teaspoon chili flakes (Optional, omit for kids)
• Rice, optional

Instructions:

1. Add all the above ingredients to a slow cooker. Stir well so everything is fully mixed.
2. Turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.
3. If serving with rice, cook in time for serving.