Ingredients:
- ½ white onion, diced
- 2 cloves garlic, grated
- 2 c. sweet potatoes, peeled and diced
- 1 c. carrots, chopped
- 1 eight-ounce can diced tomatoes
- 4 c. spinach
- 1 eight-ounce can chickpeas, drained and rinsed
- 2 fifteen ounce cans coconut milk
- ¼ c. white quinoa
- 1 tbsp. ginger paste
- 1 tbsp. lemongrass paste
- 1 tbsp. garlic chili paste
- 1 tbsp. turmeric
- 2 tsp. tamari
- ½ tsp. chili flakes
- ½ tsp. salt
- ½ tsp. pepper
Directions
- Add all of the ingredients to a slow cooker.
- Stir to thoroughly combine the ingredients.
- Cover the slow cooker with the lid and set the slow cooker to cook for 3-4 hours.
- Once the sweet potato is soft, the curry is done.