Slow Cooker Pumpkin Coconut Quinoa Egg Curry

October 26, 2015

This slow cooker curry is mixed with coconut milk, pumpkin, quinoa and topped with boiled eggs for an easy, healthy, fall meal for meatless Monday. Easily vegan friendly!

1 tablespoon olive oil
1 large onion, roughly chopped (about 2 1/2 cups)
1 jalapeño, seeds removed and roughly chopped (large - about 2 tablespoons)
1 tablespoon minced fresh garlic
1 tablespoon fresh ginger, chopped
1 1/2 tablespoons coriander powder
1 1/2 tablespoons ground cumin
1 tablespoon garam masala
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 13.5 ounce can light coconut milk
1 cup pumpkin puree, (canned - not pumpkin pie filling)
1 28 ounce can crushed tomatoes
1 tablespoon tomato paste
1 cup reduced sodium vegetable broth
2/3 cup tri-color quinoa, (regular works too)
3 bay leaves
2 cinnamon sticks
6 hard-boiled eggs, cooled and peeled (see notes)
fresh cilantro, for garnish

Heat the oil in large pan over medium/high heat. Add the chopped onion and jalapeno and cook, stirring frequently until the onions just begin to soften, about 2-3 minutes. Add in the garlic, ginger,...
See the full directions on my site

Nutritions

Calories
187

Sodium
1829mg
76% DV

Fat
4g
7% DV

Protein
10g
21% DV

Carbs
27g
9% DV

Fiber
5g
20% DV