I am a fan of sweet potato and pumpkin together. When these sisters unite, I know that I am in for something redolent and creamy. Add in some coconut milk, and I am swept up on dulcet orange clouds of goodness.
This winter-y crock pot curry is perfect for striking a balance between the elation of September and the grounding of February. The quinoa marbles the thick curry to add just the right texture.
Hunker down under a blanket, with Anne Bronte’s Agnes Grey (British, 1847) and enjoy the colors of primrose and Rosalie, which would offset the orange of the curry. Read my review of Agnes Grey (coming soon).
1 medium-sized sweet potato or yam, cut chunky
4 red potatoes, cut chunky
1 onion, diced
4 cloves of garlic, chopped
1 can of garbanzo beans, drained
1/2 can of pumpkin
1 can of coconut milk
2 tablespoons of miso paste
1/4 cup quinoa
1 tablespoon of pure maple syrup
1 tablespoon of chili paste
To taste: sea salt, ground pepper, turmeric, garam masala, ground sage, Bragg’s Amino Acids, ground cumin
In a crock pot, pile all ingredients, and and turn it up to high. Mix ingredients together, and when the pot heats, turn the it down to medium.
Stir the mixture every now and then, letting it cook until quinoa is done, about 3 hours.