Broccoli florets
(((diced // or sub with other veggie of choice))
1/2 cup
Carrots
(diced)
1/4 cup
Red bell pepper
(diced)
1/3 cup
Frozen snow peas
(loosely cut, optional)
1 tbsp
Curry powder
1 tsp
Cayenne pepper
(one pinch; optional // for heat)
2 can(s) (15oz)
Coconut milk, sweetened
(can use light or whole fat version)
1 cup
Vegetable stock/broth, low sodium
(DIY or store-bought)
1 tsp
Kosher salt
(to taste)
1 tsp
Black pepper
(to taste)
1 cup
Quinoa, uncooked
(rinsed in a fine mesh strainer)
1 tbsp
Honey
(optional)
1 tbsp
Lemon juice
(optional; fresh)
1 sprig
Cilantro (coriander)
(optional - choose one fresh herb)
1 tbsp
Basil, fresh
(optional - choose one fresh herb)
1 tbsp
Mint, fresh
(optional - choose one fresh herb)
1/4 tsp
Red pepper flakes
(optional, for heat)
Instructions
If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). 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 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. I added another pinch or two of salt.
Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Notes:
* You can sub 1 tsp ground ginger per 1 Tbsp fresh.
* You can sub 1 dried red chili, diced per 1 pinch cayenne.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate.
