Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs
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Unrated
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
247 kcal
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Cuisine
Indian
Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs
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Pumpkin Quinoa Curry simmers away in the slow cooker while you toil away at your day. When you're ready to eat, it's ready to go.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion roughly chopped (about 2 1/2 cups)
- 1 jalapeños 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 leafs
- 2 cinnamon sticks
- 6 hard-boiled eggs cooled and peeled (see notes)
- fresh cilantro for garnish
Instructions
- 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, coriander, cumin, Garam Masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
- Transfer the onion mixture to a small food processor (mine is 3 cups) and blend, scraping down the sides as needed, until the mixture turns into a thick, smooth paste. Break down the onions and jalapeno as much as possible. Set aside.
- Spray the inside of your Crock Pot with cooking spray and add in all the remaining ingredients, except for the cilantro. Then, add in your onion paste and whisk well until the curry is smooth and evenly mixed.
- Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy. Mine was perfect at 4 hours.
- 15-20 minutes before you’re ready to serve the curry, cut 2 slices into the side of each peeled egg (making sure not to cut all the way through!) and place into the Crock Pot. Spoon the curry over top of the eggs to warm them, and infuse the flavor.
- When the eggs are warm, remove the bay leaf and cinnamon sticks and adjust the salt and pepper to taste, if needed.
- Garnish with cilantro. DEVOUR.
Notes
- You can really boil the eggs to your desired level of cooking. The curry tastes great with the yolk a little soft, or hard! Additionally, you can leave the eggs out for a vegan option.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
187mg
(62%)
Sodium
564mg
(24%)
Potassium
683mg
(20%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
7016IU
(140%)
Vitamin C
18mg
(20%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 187mg | 62% |
| Sodium | 564mg | 24% |
| Potassium | 683mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7016IU | 140% |
| Vitamin C | 18mg | 20% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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