Pumpkin Quinoa Curry

From www.foodfanatic.com by Taylor Kiser
Pumpkin Quinoa Curry

Pumpkin Quinoa Curry Photo

Quinoa. Egg. Pumpkin. Coconut. CURRY. IN THE CROCK POT.

Just let that sit on the tip of your tongue for a little bit. Take in the DELICIOUSNESS of the above sentence.

We’re talking all-star-autumn pumpkin, creamy coconut milk, warm cinnamon, ginger and about 42 gazillion other ethnic-comfy-food spices WITH little bursts of juicy tomato. AND EGGS. Because I am determined that there is NOTHING that doesn’t get approximately 11 years better with an egg.

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Like, does it get more super-cozy-fall-food for you WHERE-DID-SUMMER-GO-self than THAT?

Pumpkin Quinoa Curry Picture

That’s not actually a real question. Because it would be silly to wonder if the answer could even POSSIBLY be no. It can’t.

Side note: Yes, I do say things like “11 years better” in the land of real life. Keep reading.

Anyway. Quinoa curry. Have you ever had it? Did you know it was a real thing that exists on the face of the planet earth? Actually, me either.

BUT WHY NOT. If you can make quinoa energy bars, quinoa granola, and quinoa Greek Salad why can’t you make it into CURRY?

With eggs. Did I tell you there’s eggs? Like with drippy-soft creamy and rich yolks that you could let ooze all down your hands AND FACE if you want? Not that I eat in such a manner or anything.

Who am I kidding? Let’s be realz: the ONLY way to eat this SUPER easy (like you can let the slow cooker do ALL the heavy lifting for you kinda easy. YES PLEASE) bowl of thick and creamy, perfectly-spiced pot of deliciousness, is to face plant.

Pumpkin Quinoa Curry Image

And if you come up from an intense episode of face plant-age with no egg all over your head?

You’re doing it wrong. And I WILL judge you. Just FYI.

But I digress.

The not-a-secret-anymore of this curry is the paste you make. Like, yourself. As in HOMEMADE. Look at you being all Suzy home-maker from the Middle East. You should have your own COOKING SHOW. But, maybe I’m just pushing my hopes and dreams on you.

Back to the paste. You’re going to be sautéing the onion along with turmeric, Garam Masala, cumin and coriander, which will make your taste buds BEG you to just skip the whole “crock pot” shenanigans because the comfy-fall-spice smells HUG your senses in a way SCREAMS “JUST EAT ME NOW.”

Which is definitely saying something considering I actually wanted to eat a pot full of ONIONS. Whoa.

BUT, RESISTRESISTRESIST and complete the task at hand. Blend them up until they’re thick and creamy-smooth, and whisk it ALL UP IN your slow cooker. Don’t forget the coconut milk. BECAUSE ALWAYS COCONUT MILK.

Pumpkin Quinoa Curry Pic

And pumpkin. Because it’s fall. And Pinterest told you that if you’re not eating pumpkin, you should really question your life choices.

Then. The best part. WALK AWAY for 4 hours and let the magic HAPPEN.

Okay, the second best part. Because, welllll…


You know it needs to happen.




  • 1 tablespoon olive oil
  • 1 large onion, roughly chopped (about 2 1/2 cups)
  • 1 jalapeño, seeds removed and roughly chopped (large - about 2 tablespoons)
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon fresh ginger, chopped
  • 1 1/2 tablespoons coriander powder
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 13.5 ounce can light coconut milk
  • 1 cup pumpkin puree, (canned - not pumpkin pie filling)
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cup reduced sodium vegetable broth
  • 2/3 cup tri-color quinoa, (regular works too)
  • 3 bay leaves
  • 2 cinnamon sticks
  • 6 hard-boiled eggs, cooled and peeled (see notes)
  • fresh cilantro, for garnish


  1. Heat the oil in large pan over medium/high heat. Add the chopped onion and jalapeno and cook, stirring frequently until the onions just begin to soften, about 2-3 minutes.
  2. Add in the garlic, ginger, coriander, cumin, Garam Masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
  3. Transfer the onion mixture to a small food processor (mine is 3 cups) and blend, scraping down the sides as needed, until the mixture turns into a thick, smooth paste. Break down the onions and jalapeno as much as possible. Set aside.
  4. Spray the inside of your Crock Pot with cooking spray and add in all the remaining ingredients, except for the cilantro. Then, add in your onion paste and whisk well until the curry is smooth and evenly mixed.
  5. Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy. Mine was perfect at 4 hours.
  6. 15-20 minutes before you’re ready to serve the curry, cut 2 slices into the side of each peeled egg (making sure not to cut all the way through!) and place into the Crock Pot. Spoon the curry over top of the eggs to warm them, and infuse the flavor.
  7. When the eggs are warm, remove the bay leaf and cinnamon sticks and adjust the salt and pepper to taste, if needed.
  8. Garnish with cilantro. DEVOUR.


  • You can really boil the eggs to your desired level of cooking. The curry tastes great with the yolk a little soft, or hard! Additionally, you can leave the eggs out for a vegan option.


KitchenAid Slow Cooker

NFL Team Crock-Pot Slow Cooker

Le Creuset 3-quart Stainless Steel Saucepan

Le Creuset Skillet

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