Servings
Font
Back
Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs
0 from 0 votes

Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs

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.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 247 kcal
Cuisine: Indian

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Add in the garlic, ginger, coriander, cumin, Garam Masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
  3. 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.
  4. 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.
  5. Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy. Mine was perfect at 4 hours.
  6. 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.
  7. When the eggs are warm, remove the bay leaf and cinnamon sticks and adjust the salt and pepper to taste, if needed.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 247

% 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.