Ingredients
- 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
Instructions
- Heat the oil in a large pan over medium-high heat. Add the chopped onion and jalapeño and cook, stirring frequently, until the onions just begin to soften, about 2-3 minutes.
- Add in the garlic, ginger, coriander, cumin, garam masala, turmeric, salt, and pepper. Cook, stirring constantly, until fragrant, about 3 minutes.
- Transfer the onion mixture to a small food processor and blend, scraping down the sides as needed, until the mixture turns into a thick, smooth paste. Break down the onions and jalapeño as much as possible. Set aside.
- Spray the inside of your slow cooker 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.
- Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy.
- About 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 in the slow cooker. Spoon the curry over top of the eggs to warm them and infuse the flavor.
- When the eggs are warm, remove the bay leaves and cinnamon sticks and adjust the salt and pepper to taste, if needed.
- Garnish with cilantro and enjoy.