Coconut Quinoa Curry



Melt the coconut oil in a frying pan and add the onions, garlic, ginger and chilli. Stir fry for a few minutes.


Then, add the curry paste and powder and fry for 30 seconds before adding the coconut milk and stirring well to combine.


Pour the coconut mixture into a slow cooker and set to high. Add all the remaining ingredients to the pot, reserving the spinach, herbs and courgette. Stir well and leave to cook for 4 hours on high or 8 hours on a low setting.


When ready to serve, stir through the remaining ingredients and leave to stand for 5 minutes, to allow the flavours to infuse.


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