Ingredients
- 3 cups chopped sweet potato (approx. one large, peeled)
- 2 cups chopped broccoli
- 1 cup diced onion (white or yellow)
- 1 - 15oz can chickpeas, drained and rinsed
- 1 - 28oz can diced tomatoes, not drained
- 2 - 15oz cans coconut milk (full fat for a creamier texture, light for calorie wise)
- 1/4 cup quinoa (double up this portion if you prefer!)
- 1 tablespoon minced garlic (approx. 2 cloves)
- 2 tablespoons curry powder
- 2 tablespoons garam masala
- 1 teaspoon chili flakes
- 1 1/2 cups of water
Method
- Pour all the ingredients into the slow cooker, and stir to mix.
- Set slow cooker on high, and let cook for 4 hours. Alternatively, you can set your slow cooker to LOW and let it cook for a longer time, approximately 6-8 hours. It will be ready to serve when the sweet potato is softened, and the curry sauce has thickened.
- Ladle into individual bowls, and serve hot.