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!
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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.
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.
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.
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.
I also shared the Pumpkin Quinoa Curry Recipe over at Food Fanatic, so be sure to check it out there!
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Weight Watchers Points Per Serving: Points+: 7. Old Points: 6
Want more curry?
Healthy meatless curry from around the web:
Hot and Hearty Mushroom Curry – Eat Healthy Eat Happy
Healthier Korma Curry – Amuse Your Bouche
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