Coconut Curry
This is a pretty adaptable recipe. You could use rice instead of quinoa and any amount of vegetables you have on hand. I modified the curry to starch ratio more to my liking as the original recipe I had a lot of curry sauce. You could also add any protein: tofu, chicken, shrimp, ect.
Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 2-3 servings
Taste: Good
INGREDIENTS:
CURRY
1/2 Tbsp coconut or olive oil
1/2 small onion, diced
2 cloves garlic, minced (1 Tbsp)
1/2 Tbsp fresh grated ginger (or 1/2 tsp ground)
1/2 cup broccoli florets, diced
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas (loosely cut)
1/2 Tbsp curry powder
Several pinches cayenne or 1 dried red chili, diced (optional for heat)
1 14-ounce can light coconut milk
1/2 cup veggie stock
Sea salt and black pepper to taste
Other vegetable options: cubed potatoes, chopped pineapple, diced red bell pepper
COCONUT QUINOA
1.5 cup water
3/4 cup quinoa
OPTIONAL
Fresh lemon juice
Cilantro, mint and/or basil
Red pepper flake
PROCEDURE:
- Add quinoa to a medium saucepan over medium heat and toast for 3 minutes. Add 1.5 cups water and bring to a boil. Then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut or olive oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed: more salt, pepper, or spice. - Serve over coconut quinoa and garnish with fresh lemon juice and herbs.
Source: Minimalist Baker
