Step 1

Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.

Step 2

Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.

Step 3

Serve the curry warm over rice. Garnish with parsley, if desired.

Step 4

Enjoy!