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  • Writer's pictureYummy Sprout

Curry Quinoa and Sweet Potato Stew

It's still winter here in the midwest and despite a relatively mild winter the days are still cool and short. Still soup, chili and stew weather 'round here! Here is a warming and healthy recipe that can be made right in the slow cooker. There is not much better than a meal that's warm, healthy and ready for you when you get home. One of the great things about curry is that one of the most essential ingredients is turmeric. Turmeric is known to be a powerful anti-inflamatory, help heal pain and prevent disease. What a flavor combination in this dish; sweet and savory, soft and crisp, warm and cool.  

Curry Quinoa and Sweet Potato Stew


1 tbsp Coconut Oil

1-2 tsp Curry Powder (you can add less if your mix has cayenne or is a little on the spicy side)

1/4 tsp Turmeric

1/4 tsp Garam Masala

1 tsp Salt

1 tsp Hot Sauce or Sriracha (optional)

1/2 cup (full fat) unsweetened Coconut Milk

1 medium Sweet Potato, peeled and diced into 1/4 inch cubes

1 cup uncooked Quinoa, rinsed well

3 cups Chicken or Vegetable Stock

1 tbsp Chives, chopped

Micro-greens or Shredded Lettuce

Turn the slow cooker on high. Add the oil, spices, salt and hot sauce to the warm slow cooker and mix till a paste like texture is reached. Add the remaining ingredients (except micro-greens or shredded lettuce) and stir well. Cook covered on high 3-4 hours or on low 6-8 hours. Serve warm topped with micro-greens or shredded lettuce. Optional, add a dollop of plain Greek Yogurt!

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