Coconut and Quinoa Curry

• 1 medium sweet potato, peeled + chopped (about 3 cups)
• 1 large broccoli crown, cut into florets (about 2 cups)
• ½ white onion, diced (about 1 cup)
• 1  can organic chickpeas, drained and rinsed
• 1 can diced tomatoes
• 2 1/2 cups Ecomil coconut milk
• ¼ cup quinoa
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon freshly grated ginger
• 1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
• 3 teaspoon wheat free tamari sauce
• ½ – 1 teaspoon chili flakes
• 1 – 1½ cups water

Method:

1. Stir all the ingredients and turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.

2. When this is nearly ready prepare your rice. Either boil some regular rice or serve with cauliflower rice as pictured for a lower carb option. 

3. You can buy cauliflower rice pre-prepared or to prepare your own, pulse a whole cauliflower (minus the stalk) in a blender and then place the cauliflower in a microwavable bowl, cover in cling film and pierce. Microwave on high for 7 minutes and top with some spring onion.

4. Enjoy!