The best quinoa curry formula! This sound moderate cooker coconut curry is perhaps the simplest supper ever. Simply hurl everything into the moderate cooker and done!
At the point when I consider making a curry, the primary thing that rings a bell can't word "simple". All the more regularly it's something more along the lines of "it's excessively hard" or "takes an abundant excess time". Yet, after I pondered it, I understood that creation curry truly is in reality truly basic; it's actually similar to making stew just with various fixings.
And keeping in mind that I will in general think curry is scrumptious served over quinoa, this time I really I went the stew course and included the quinoa legitimately into the moderate cooker as the curry was cooking. The outcome? It was thick, healthy and basically delectable.
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Ingredients
- 1 medium sweet potato peeled + 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 (either 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
- 2 teaspoon wheat free tamari sauce
- 1 teaspoon miso or additional tamari
- 1/2 - 1 teaspoon chili flakes
Instructions
- Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
- Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened.
For more detail : bit.ly/2R6RO2u
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