Coconut Quinoa Curry Recipe

Everyone has a selection of "go-to" meals if you don't feel motivated to cook, and I think this is one to add to that list. I got this recipe from Simply Quinoa; it's super easy, vegan, gluten free and all you have to do just put everything in the slow cooker and it'll be done in a few hours! I originally made it with 2x 400g of tomatoes, as per the recipe, but the tomato flavour came through a bit too strong so I've decided to only use 1 can this time, other than that the recipe as the same as the one from Simply Quinoa! Recipe is below!

Ingredients:

1 Broccoli (about 2-2.5 cups)
1 400g can Chickpeas (organic)
1/2 tsp Chili flakes
2 Garlic cloves (minced)
1 Tbsp Ginger
1 Sweet potato (peeled + chopped, about 3 cups)
1 400g can Tomatoes
1/2 White onion (diced)
2 400g cans Coconut milk
1/4 cup Quinoa
1 Tbsp Turmeric
1 cup water

Optional:

1 tsp miso
1-2 tsp tamari

Method:

Prepare ingredients as per method; mine the garlic, dice the onion, chop the broccoli and peel and chop the sweet potato.
Add all ingredients to the slow cooker, stir to combine and leave on high for 3-4 hours or low/med for 5-8, until curry has thickened and sweet potato is soft.