Crockpot Quinoa Curry Recipe

Name: Crockpot Quinoa Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Winter Squash (blue Hubbard, Butternut, And Acorn Work Well); 1 whole Spanish Onion, Diced; 1 can (28 Oz. Size) San Marzano Tomatoes, Drained And Roughly Chopped; 1 cup Red Quinoa, Rinsed And Drained; 2 Tablespoons Red Thai Curry Powder; 1 teaspoon Garlic; 1/2 teaspoons Salt; 2 cups Vegetable Broth; 1 cup Canned Coconut Milk; 1 whole Lemon, Cut Into Wedges; 4 Tablespoons Unsweetened Shredded Coconut, For Garnish

Servings: persons

4 cups Winter Squash (blue Hubbard, Butternut, And Acorn Work Well)
1 whole Spanish Onion, Diced
1 can (28 Oz. Size) San Marzano Tomatoes, Drained And Roughly Chopped
1 cup Red Quinoa, Rinsed And Drained
2 Tablespoons Red Thai Curry Powder
1 teaspoon Garlic
1/2 teaspoons Salt
2 cups Vegetable Broth
1 cup Canned Coconut Milk
1 whole Lemon, Cut Into Wedges
4 Tablespoons Unsweetened Shredded Coconut, For Garnish

1
1.
2
Cube squash, dice onions, chop tomatoes, rinse quinoa, measure out spices, and throw it all into a crockpot.
3
2.
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Add vegetable broth, give everything a stir, put a lid on crockpot and set it to medium heat.
5
At this point you can forget about it for 6 hours.
6
Perhaps go to work, run some errands, or stare at the wall (I dont recommend this).
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3.
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After 6 hours, turn crockpot heat down to keep warm and stir in coconut milk.
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At this point dinner is ready to be served.
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(Let it be noted to never, ever put coconut milk into a crockpot until your are ready to serve.
11
Ive seen and tried many recipes on Pinterest that recommend adding the coconut milk at the beginning of the recipe.
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Unless you have fake coconut milk, it will separate, curdle, and become just plain nasty if it reaches too high of a heat!
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Dont curdle your coconut milk!)
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4.
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To serve, dish into a favorite bowl, spritz with a wedge of fresh lemon, and sprinkle with unsweetened shredded coconut.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups Winter Squash (blue Hubbard, Butternut, And Acorn Work Well), 1 whole Spanish Onion, Diced, 1 can (28 Oz. Size) San Marzano Tomatoes, Drained And Roughly Chopped, 1 cup Red Quinoa, Rinsed And Drained, and more.

Yes, Crockpot Quinoa Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Quinoa Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions