Slow Cooker Coconut Curry

• water1 cup
• broccoli1 large head
• organic chickpeas15 ounce
• medium sweet potato1
• medium white onion1
• quinoa1½ oz
• garlic2 clove
• fresh ginger1 teaspoon
• red pepper flakes1 teaspoon
• ground turmeric1 tablespoon
• tamari2 teaspoon
• salt2 teaspoon
• canned diced tomatoes1¾ lb
• coconut milk30 ounce
• cooked rice0
• fresh parsley0

Instructions

1. 1

   Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker.

2. 2

   Stir to combine.

3. 3

   Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.

4. 4

   Serve the curry warm over rice.

5. 5

   Garnish with parsley, if desired.

6. 6

   Enjoy!