Coconut Veggie Curry
This vibrant vegan curry features a rich coconut milk broth loaded with fresh vegetables like broccoli, carrots, and snow peas. Served over fluffy coconut-infused quinoa, this comforting 30-minute meal is packed with flavor and nutrition, making it a perfect quick dinner for any night of the week.
Instructions
- 1
Rinse white quinoa (1 cup) in a mesh strainer. Add to a medium saucepan and toast over medium heat for 3 minutes.
- 2
Add coconut milk (1 can) and 0.5 cups water to the quinoa. Boil, then simmer covered for 15 minutes until liquid is absorbed. Set aside.
- 3
In a separate large pot, heat coconut oil (1 tbsp) over medium heat. Sauté onion (1), garlic (4 clove), ginger (1 tbsp), carrots (0.5 cup), and broccoli florets (0.5 cup) with sea salt (1 pinch) and black pepper (1 pinch) for 5 minutes.
- 4
Stir in curry powder (1 tbsp), cayenne (1 pinch), vegetable broth (1 cup), and coconut milk (2 can). Add another healthy pinch of sea salt (1 pinch) and simmer for 10 minutes.
- 5
Add snow peas (0.33 cup) and tomatoes (0.25 cup) during the last 5 minutes of simmering.
- 6
Fluff the quinoa and stir in agave nectar (1 tbsp). Serve the curry over the quinoa and garnish with lemon juice (1 tbsp), cilantro (1 sprinkle), and red pepper flakes (1 pinch).
Nutrition Facts
Per portion