Crock Pot Parsnip and Lamb Curry with Spinach

Parsnip and Lamb Curry with Spinach:

• 1 large yellow onion finely chopped
• 3 large parsnips peeled and chopped into 1.5-inch pieces
• 6 cloves garlic minced
• 2 pounds lamb stew meat
• 1 14-ounce can full-fat coconut milk
• 1 cup chicken broth*
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• ¼ teaspoon ground cayenne pepper or to taste
• ¼ teaspoon ground cardamom optional
• 2 teaspoons fresh turmeric peeled and grated
• 1 tablespoon fresh ginger peeled and grated
• 1 tablespoon yellow curry powder
• 1 teaspoon sea salt or to taste
• 1 cup whole milk Greek yogurt plus more for serving
• 5 ounces baby spinach
• 1 cup fresh cilantro chopped

Aromatic Quinoa For Serving:

• 1 1/2 cups dry uncooked quinoa, or rice of choice
• 3 cups chicken broth
• 1/8 teaspoon sea salt or to taste
• small pinch saffron threads optional
• 1 cup dried cranberries or golden raisins