Imagine a warm, creamy curry that transforms your kitchen into a fragrant paradise of global flavors - without hours of complicated prep! This Coconut Slow Cooker Curry with Pumpkin Quinoa and Eggs is your ticket to an effortless, nutritious meal that looks and tastes like you've trained in a professional kitchen. Whether you're a busy professional, health-conscious foodie, or someone who craves international cuisine without the stress, this gluten-free recipe is about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 can coconut milk
- 1 cup pumpkin puree
- 1 cup quinoa
- 4 eggs (or substitute for vegan option)
- 2 cups vegetable broth
- 2 tbsp curry powder
- Salt and pepper to taste
Instructions
- Prepare your slow cooker by lightly greasing the interior with cooking spray or oil to prevent sticking.
- In the slow cooker, combine coconut milk, pumpkin puree, vegetable broth, curry powder, salt, and pepper. Whisk thoroughly to create a smooth, consistent curry base.
- Rinse quinoa under cold water to remove any bitter coating, then add it to the liquid mixture in the slow cooker. Stir to ensure quinoa is fully incorporated.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, allowing the quinoa to absorb the liquid and the flavors to meld together.
- During the last 30 minutes of cooking, gently create small wells in the curry mixture if using eggs. Carefully crack eggs into these wells, ensuring they are partially submerged.
- For vegan option, replace eggs with firm tofu cubes or chickpeas at this stage.
- Cover and continue cooking until egg whites are set but yolks remain slightly runny, approximately 20-25 minutes.
- Once cooking is complete, let the curry rest for 10 minutes before serving to allow flavors to further develop.
- Garnish with fresh cilantro, green onions, or a sprinkle of additional curry powder before serving.
Tips
- Always rinse quinoa thoroughly to remove its natural saponin coating, which can make the grain taste bitter.
- For the creamiest texture, use full-fat coconut milk and ensure you whisk it well with other ingredients.
- If you're making the vegan version, firm tofu works best as it maintains its shape during slow cooking.
- Don't rush the cooking process - slow cooking allows flavors to develop and ingredients to become perfectly tender.
- For extra depth, consider toasting your curry powder in a dry pan for 30 seconds before adding to the slow cooker.
- Adjust liquid quantities if your slow cooker tends to evaporate more moisture during cooking.
- Eggs can be replaced with soft tofu cubes for a completely plant-based version.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 190mg
