Creamy Squash Curry Quinoa
Ingredients
The quinoa and broth
-
1 ½
cups
dry quinoa, rinsed
-
8
cups
vegetable broth
The vegetables
-
1
medium
butternut or Kabocha squash (7–8 cups chopped)
-
3
cloves
garlic
-
1
small
onion
The sauce
-
2
teaspoons
yellow curry paste
-
1
teaspoon
salt
-
½
cup
coconut milk
The cheese
-
½
cup
good quality cheese to taste (e.g., Gouda and Maasdam)
Instructions
- Cook the quinoa according to package directions, using broth instead of water.
- Bring the remaining broth to a boil in a large pot.
- Peel and chop the squash, garlic, and onion, then add to the boiling broth.
- Cover and cook for 10-15 minutes until the squash is fork-tender.
- Set aside a few cups of squash if you want pieces in with the quinoa.
- Transfer the squash, garlic, and onion to a blender, reserving the broth.
- Puree the mixture until smooth, adding broth as necessary for consistency.
- Add the curry paste, coconut milk, and salt to the blender and puree again.
- Pour the sauce over the quinoa, stir in the squash pieces and cheese, and season to taste.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
800mg
Cholesterol
20mg
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