Easy Coconut Curry
Ingredients
The curry
-
1
Tbsp
coconut or olive oil
-
1
small
onion (diced)
-
4
cloves
garlic (minced)
-
1
Tbsp
fresh grated ginger
-
½
cup
broccoli florets (diced)
-
½
cup
diced carrots
-
¼
cup
diced tomato
-
⅓
cup
snow peas (loosely cut)
-
1
Tbsp
curry powder
-
1
pinch
cayenne (optional)
-
2
14-ounce cans
light coconut milk
-
1
cup
veggie broth
-
to taste
sea salt and black pepper
The coconut quinoa
-
1
14-ounce can
light coconut milk
-
1
cup
white quinoa (rinsed)
-
1
Tbsp
agave nectar (optional)
For serving (optional)
-
to taste
fresh lemon juice
-
to taste
cilantro, mint, and/or basil
-
to taste
red pepper flake
Instructions
- Prepare the coconut quinoa by rinsing the quinoa and toasting it in a saucepan for 3 minutes.
- Add light coconut milk and water to the quinoa, bring to a boil, then simmer covered for 15 minutes until fluffy.
- In a large saucepan, heat coconut oil and sauté onion, garlic, ginger, carrot, and broccoli with salt and pepper for about 5 minutes.
- Stir in curry powder, cayenne, veggie broth, and coconut milk, then bring to a simmer and cook for 10-15 minutes.
- Add snow peas and tomatoes in the last 5 minutes of cooking to prevent overcooking.
- Taste and adjust seasonings as needed, then serve over coconut quinoa and garnish with lemon juice and herbs.
Nutrition Facts (estimated)
Servings
4
Calories
434
Total fat
25.8g
Total carbohydrates
41g
Total protein
10.2g
Sodium
628mg
Cholesterol
0mg
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