“Dump it and forget it” dinners are the absolute best! This one is loaded with all the good stuff, too — healthy carbs from the sweet potato, plant-based protein from the chickpeas + quinoa and tons of immunity-boosting spices. Turn the crock pot on in the morning, and you’ll come home to the absolute best smelling kitchen after work.

The sweet potato is clearly the star of this dish. Combined with light coconut milk, the end result is a rich and creamy yet fairly light concoction. The recipe makes a ton, so prepare for leftovers! The best thing about curry is that it’s even tastier a few days later.

INGREDIENTS

• 1 large sweet potato, peeled and cut into chunks

• 2 - 14.5 oz. cans of chickpeas, drained & rinsed

• 1 broccoli head, cut into florets

• 1 yellow onion, roughly chopped

• 1/2 red bell pepper, chopped

• 1 -28 oz. can crushed tomatoes

• 2 - 14.5 oz. cans light coconut milk

• 5 cloves garlic, minced

• 2 T. freshly grated ginger

• 1/4 c. uncooked quinoa

• 1 T. ground turmeric

• 1 T. coconut aminos

• 2 t. curry powder

• 1 t. ground cumin

• 1 t. red pepper flakes

STEPS

1) Add all ingredients to a slow cooker. Use a slow cooker bag for easy clean-up! Cook on low for eight hours. Serve alone or with rice, additional quinoa or naan.