Name: Coconut Veggie Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil (or olive oil); 1 null onion (small, diced); 4 clove garlic cloves (minced); 1 tbsp ginger (freshly grated); 0.5 cup broccoli florets (diced); 0.5 cup carrots (diced); 0.25 cup tomatoes (diced); 0.33 cup snow peas (loosely cut); 1 tbsp curry powder; 1 pinch cayenne (optional); 2 can coconut milk (14-ounce, light); 1 cup vegetable broth; 1 pinch sea salt (to taste); 1 pinch black pepper (to taste); 1 can coconut milk (14-ounce, light); 1 cup white quinoa (rinsed); 1 tbsp agave nectar (optional); 1 tbsp lemon juice (fresh); 1 sprinkle cilantro (fresh); 1 pinch red pepper flakes

Instructions

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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).