Slow Cooker Coconut Curry Recipe by Tasty

tasty.co

Julia Arroyo

1 medium white onion

1 large head broccoli

1 medium sweet potato, or large, scrubbed

1 cup (240 mL) water

15 oz (425 g) chickpeas, 1 can, organic, drained and rinsed

¼ cup (40 g) quinoa, uncooked

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red pepper flakes

1 tablespoon ground turmeric

2 teaspoons tamari

2 teaspoons salt

28 oz (795 g) diced tomato, 1 can

15 oz (425 g) coconut milk, 2 cans

cooked rice, for serving

fresh parsley, chopped, for serving, optional

Directions at tasty.co

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