Crockpot Coconut Veggie Thai Curry
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
470 |
|
| % Daily Value* | ||
| Total Fat 26g | 34% | |
| Saturated Fat 21g | 103% | |
| Cholesterol 0mg | 0% | |
| Sodium 730mg | 32% | |
| Total Carbohydrate 46g | 17% | |
| Dietary Fiber 8g | 29% | |
| Sugars 7g | ||
| Includes Added Sugars 0g | 7% | |
| Protein 14g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 152mg | 10% | |
| Iron 8mg | 45% | |
| Potassium 1110mg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 ea (2 cups) Sweet Potatoes, peeled, cubed
- 1 ea (2 cups) Broccoli , cut into florets
- 1 ea (1 cup) Onion, diced
- 1, 15oz can Chickpeas, drained, rinsed
- 1, 28oz can Fire Roasted Diced Tomatoes
- 2, 14.5oz cans Coconut Milk, Full Fat
- 1/2 cup Quinoa
- 2 ea Garlic Cloves, grated
- 1 tbsp Fresh Ginger , peeled, grated
- 1 ea Lime, juiced
- 3 tsp Tamari Sauce
- 2 tbsp Red Curry Paste
- 1 tsp Ground Turmeric
- 1/4 tsp Pepper / Cumin
Method of Preparation
Step 1
Add all the ingredients to a slow cooker. Stir until everything is fully incorporated.
Step 2
Turn the slow cooker to HIGH and cook for 4 hours, until the sweet potatoes are soft and the stew has thickened.
Step 3
To make your prep time faster and easier, purchase already diced/cut sweet potatoes, broccoli, and onions.
