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!
Quinoa. Egg. Pumpkin. Coconut. CURRY. IN THE SLOW COOKER.
Just let that sit on the tip of your tongue for a little bit. Take in the DELICIOUSNESS of the above sentence.
We’re talking all-star-autumn pumpkin, creamy coconut milk, warm cinnamon, ginger and about 42 gazillion other ethnic-comfy-food spices WITH little bursts of juicy tomato. AND EGGS. Because I am determined that there is NOTHING that doesn’t get approximately 11 years better with an egg.
Like, does it get more super-cozy-fall-food for you WHERE-DID-SUMMER-GO-self than THAT?
That’s not actually a real question. Because it would be silly to wonder if the answer could even POSSIBLY be no. It can’t.
Side note: Yes, I do say things like “11 years better” in the land of real life. Keep reading.
Anyway. Pumpkin Quinoa Curry. Have you ever had it? Did you know it was a real thing that exists on the face of the planet earth? Actually, me either.
But then I made some creamy pumpkin pasta sauce and realize that pumpkin is GOOD savory.
So, WHY NOT. If you can make quinoa energy bars, quinoa granola bars, and quinoa egg muffins why can’t you make it into CURRY?
With eggs. Did I tell you there’s eggs? Like with drippy-soft creamy and rich yolks that you could let ooze all down your hands AND FACE if you want? Not that I eat in such a manner or anything.
BUT if you want to make a vegan pumpkin curry you could totally leave out the eggs!
Who am I kidding? Let’s be realz: the ONLY way to eat this SUPER easy (like you can let the slow cooker do ALL the heavy lifting for you kinda easy. YES PLEASE) bowl of thick and creamy, perfectly-spiced pot of deliciousness, is to face plant.
And if you come up from an intense episode of face plant-age with no egg all over your head?
You’re doing it wrong. And I WILL judge you. Just FYI.
But I digress.
The not-a-secret-anymore of this curry is the paste you make. Like, yourself. As in HOMEMADE. Look at you being all Suzy home-maker from the Middle East. You should have your own COOKING SHOW. But, maybe I’m just pushing my hopes and dreams on you.
Back to the paste. You’re going to be sautéing the onion along with turmeric, Garam Masala, cumin and coriander, which will make your taste buds BEG you to just skip the whole “crock pot” shenanigans because the comfy-fall-spice smells HUG your senses in a way SCREAMS “JUST EAT ME NOW.”
Which is definitely saying something considering I actually wanted to eat a pot full of ONIONS. Whoa.
BUT, RESISTRESISTRESIST and complete the task at hand. Blend them up until they’re thick and creamy-smooth, and whisk it ALL UP IN your slow cooker. Don’t forget the coconut milk. BECAUSE ALWAYS COCONUT MILK.
And pumpkin. Because it’s fall. And Pinterest told you that if you’re not eating pumpkin, you should really question your life choices.
ALSO. Did you notice the lie? 2 weeks ago, when we ate pumpkin blondies, I told you it was the last pumpkin recipe for 1 WHOLE MONTH. BUT THEN I JUST HADTOHADTOHADTO. You understand.
Anyway.
Then. The best part. WALK AWAY for 4 hours and let the magic HAPPEN.
Okay, the second best part. Because, welllll…
EGG YOLK FACE PLANT SPICY CURRY CENTRAL.
You know it needs to happen.
Pumpkin Quinoa Curry Recipe
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
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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.
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Add in the garlic, ginger, coriander, cumin, Garam Masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
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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.
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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.
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Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy. Mine was perfect at 4 hours.
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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.
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When the eggs are warm, remove the bay leaf and cinnamon sticks and adjust the salt and pepper to taste, if needed.
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Garnish with cilantro. DEVOUR.
Notes
Nutrition
The post Coconut Slow Cooker Curry with Pumpkin, Quinoa and Eggs appeared first on Food Faith Fitness.
