Crockpot Quinoa Curry

• 4 cups Winter Squash (blue Hubbard, Butternut, And Acorn Work Well)
• 1 whole Spanish Onion, Diced
• 1 can (28 Oz. Size) San Marzano Tomatoes, Drained And Roughly Chopped
• 1 cup Red Quinoa, Rinsed And Drained
• 2 Tablespoons Red Thai Curry Powder
• 1 teaspoon Garlic
• 1/2 teaspoons Salt
• 2 cups Vegetable Broth
• 1 cup Canned Coconut Milk
• 1 whole Lemon, Cut Into Wedges
• 4 Tablespoons Unsweetened Shredded Coconut, For Garnish

1. 1.
2. Cube squash, dice onions, chop tomatoes, rinse quinoa, measure out spices, and throw it all into a crockpot.
3. 2.
4. Add vegetable broth, give everything a stir, put a lid on crockpot and set it to medium heat.
5. At this point you can forget about it for 6 hours.
6. Perhaps go to work, run some errands, or stare at the wall (I dont recommend this).
7. 3.
8. After 6 hours, turn crockpot heat down to keep warm and stir in coconut milk.
9. At this point dinner is ready to be served.
10. (Let it be noted to never, ever put coconut milk into a crockpot until your are ready to serve.
11. Ive seen and tried many recipes on Pinterest that recommend adding the coconut milk at the beginning of the recipe.
12. Unless you have fake coconut milk, it will separate, curdle, and become just plain nasty if it reaches too high of a heat!
13. Dont curdle your coconut milk!)
14. 4.
15. To serve, dish into a favorite bowl, spritz with a wedge of fresh lemon, and sprinkle with unsweetened shredded coconut.

winter, spanish onion, tomatoes, red quinoa, red thai curry, garlic, salt, vegetable broth, coconut milk, lemon, coconut

Taken from tastykitchen.com/recipes/main-courses/crockpot-quinoa-curry/ (may not work)