Slightly Modified Recipe by Simply Quinoa | Serves: 8 | Time: 4.5 hours
Ingredients
1 cup of water
1 medium #sweetpotato, peeled and chopped
1 large #broccoli crown, cut into florets
1/2 yellow onion diced
1 15 oz can of #chickpeas (garbonzo #beans)
1 28-can diced #tomatoes
2 14.5 cans of coconut milk
1/4 cup #quinoa
2 garlic cloves, minced (about 1 tablespoon)
1 tsp ground ginger
1 tsp ground turmeric
2 tsp coconut aminos
1 tsp tahini
1/2 - 1 tsp 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.
Food Journal
What I ate and drank today
2 cold brew coffees
6+ glasses of water
1 glass of diet Dr. Pete
Spinach salad with tomatoes, red onion, balsamic vinaigrette, chickpeas and roasted mushrooms
Crispy chickpeas to snack on
Spinach & red pepper wrap
Curry
Exercise
~5 miles of walking
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