Slow Cooker Pumpkin Quinoa Curry

Heat oil in large pan over medium/high heat. Add chopped onion and jalapeno and cook, stirring frequently until onions just begin to soften, about 2–3 minutes. Add garlic, ginger, coriander, cumin, garam masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.

Transfer onion mixture to a small food processor (mine is 3 cups) and blend, scraping down the sides as needed, until mixture turns into a thick, smooth paste. Break down onions and jalapeno as much as possible. Set aside.

Spray the inside of your crockpot with cooking spray and add all remaining ingredients, except for eggs and cilantro. Add the onion paste and whisk well until curry is smooth and evenly mixed. Cover and cook on high heat for 3–4 hours, until curry is thick and creamy. Mine was perfect at 4 hours.

About 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 crockpot. Spoon the curry over top of the eggs to warm them, and infuse the flavor.

When eggs are warm, remove bay leaf and cinnamon sticks and adjust salt and pepper to taste, if needed. Garnish with cilantro. Devour.

Note: 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.