This is a warm, comforting meal that is perfect as the temperature starts to drop. Thanks to the slow cooker it comes together in no time at all, so you can leave it to cook during the day and come home to a hearty, delicious meal. The coconut milk makes the quinoa super light and fluffy, and provides a great hint of flavour to accompany the curry and other spices. Sweet potatoes and carrots add lots of colour to brighten up your plate and provide a boost of Vitamin A!
1 medium/large sweet potato, cubed - I leave the skin on my sweet potatoes for some added fibre and texture, but you can feel free to peel them if you don't like the skin
2 large carrots, chopped
1 cup cherry tomatoes, or chopped tomatoes
1 400mL can coconut milk
1 and 1/2 cups plan, unsweetened almond/soy/cow milk
1 and 1/2 tsp. yellow curry powder
1 tsp. garam masala
1/2-2 tsp. ground cayenne pepper - This will just give the dish the tiniest hint of heat, but if you like it spicy then add more and adjust to your taste
4 cups cooked quinoa - If you don't have quinoa you can also substitute with basmatic or brown rice
Fresh cilantro, to garnish
Place all ingredients, except quinoa and cilantro, in a slow cooker and stir to combine. Cook on medium heat for 4 hours or low heat for 6 hours. It will look a little liquid-y but once you add the quinoa it will absorb a lot of the liquid and thicken up. Add in the cooked quinoa during the last 15-20 minutes. Alternately, you could add 2 cups of uncooked quinoa from the beginning with the recommended amount of liquid on the package (most likely between 4-5 cups) to cook along with all the other ingredients. Garnish with fresh cilantro before serving.
*Recipe by Brooke McMillan