Dinner

Slow Cooker Coconut Quinoa Curry Recipe

Name: Slow Cooker Coconut Quinoa Curry Recipe
Prep time: 15 min
Cook time: PT-491239H20M44S
Total time: PT-491239H20M44S
Cuisine: Vegan
Ingredients: 1 medium sweet potato, peeled and chopped (about 3 cups); 1 large broccoli crown, cut into florets (about 2 cups); 1/2 white onion, diced (about 1 cup); 1 (15 oz) can organic chickpeas, drained and rinsed; 1 (28 oz) can diced tomatoes; 2 (14.5 oz) cans coconut milk (full fat or lite); 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 turmeric; 2 teaspoons wheat free tamari sauce; 1 teaspoon miso or additional tamari sauce; 1/2 – 1 teaspoon chili flakes

ByRafael Mansero December 21, 2025December 21, 2025

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Introduction

This Slow Cooker Coconut Quinoa Curry is a comforting and nutritious meal perfect for busy days. Packed with vibrant vegetables, creamy coconut milk, and hearty quinoa, it’s an easy dish that delivers rich flavors with minimal effort.

Two white bowls filled with thick orange soup, containing visible chunks of yellow and green vegetables like broccoli, topped with a small pile of thin, shredded purple cabbage and sprinkled with chopped green herbs and white sesame seeds. The bowls are set on a white marbled surface with scattered bits of herbs around, next to a small white bowl of sesame seeds and another small white bowl of chopped green herbs. Two silver spoons rest nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato, peeled and chopped (about 3 cups)
1 large broccoli crown, cut into florets (about 2 cups)
1/2 white onion, diced (about 1 cup)
1 (15 oz) can organic chickpeas, drained and rinsed
1 (28 oz) can diced tomatoes
2 (14.5 oz) cans coconut milk (full fat or lite)
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 turmeric
2 teaspoons wheat-free tamari sauce
1 teaspoon miso or additional tamari
1/2 – 1 teaspoon chili flakes

Instructions

Step 1: Add all ingredients to the slow cooker. Stir well until everything is fully combined.
Step 2: Set the slow cooker to high and cook for 3 to 4 hours, until the sweet potato is tender and the curry has thickened.

Tips & Variations

If you prefer a milder curry, reduce or omit the chili flakes.
For extra protein, add tofu or cooked chicken before serving.
You can substitute quinoa with brown rice or couscous if preferred.
Fresh turmeric adds a vibrant color and flavor, but ground turmeric works well as a convenient alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Two white ceramic bowls filled with a thick orange soup containing small chunks of yellow sweet potato, green broccoli, and other vegetables, topped with thin strips of bright purple cabbage and sprinkled with chopped green herbs and white sesame seeds. The bowls sit on a white marbled surface with scattered green herbs around them. Nearby are two small white bowls, one filled with more chopped green herbs and the other with white sesame seeds. A silver spoon and fork rest beside the bottom bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a slow cooker?

Yes, you can cook all the ingredients in a large pot on the stove over medium heat. Simmer gently for about 30-40 minutes until the sweet potatoes are tender and the flavors meld.

Is this curry gluten-free?

Yes, this recipe is gluten-free as long as you use wheat-free tamari sauce. Always check labels to ensure sauces and canned ingredients meet your dietary needs.