Coconut Slow-Cooker Curry With Pumpkin, Quinoa, And Eggs
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Food Faith Fitness · by Taylor Kiser

Coconut Slow-Cooker Curry With Pumpkin, Quinoa, And Eggs

NUTRITION · PER SERVING255M COOK
CAL 14%·PRO 23%
CARBS 33G48% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER10G TOTAL SUGAR
FAT 12G39% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-cooker curry with pumpkin, quinoa, and eggs in aromatic coconut milk and tomato sauce. Warming Indian spices blend with creamy coconut for a vegetable-forward main.

mainindiancurryeggsdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 large onion (roughly chopped)
  • 1 jalapeño (seeds removed and roughly chopped)
  • 1 tablespoon fresh garlic (minced)
  • 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 canned pumpkin purée
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cup low-sodium vegetable broth
  • 2/3 cup tri-color quinoa
  • 3 bay leaves
  • 2 cinnamon sticks
  • 6 hard-boiled eggs (cooled and peeled)
  • Fresh cilantro ( for garnish )
PREP
15M
SODIUM
468MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.