Main Dishes

Slow Cooker Pumpkin Coconut Quinoa Egg Curry

1

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!

6
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
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