This dish is perfect for those who enjoy a variety of flavors and textures. The coconut curry has a sweet, spicy, and savory taste, with a creamy and refreshing texture from the coconut milk. The quinoa adds a nutty flavor and a satisfying crunch. The dish is packed with vegetables, including broccoli, carrots, tomatoes, and snow peas, making it a healthy and filling option. The curry powder and cayenne pepper provide a boost of spice, while the fresh herbs and lemon juice add a burst of freshness. This dish is great for a weeknight dinner or a special occasion, and it can be adjusted to suit individual tastes by adding more or less spice. It's also a great option for vegans or those with dietary restrictions, as it's free of dairy and gluten.
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Ingredients
Curry
1 tbsp(s) Coconut or Olive Oil
1 tbsp(s) Fresh Grated Ginger
1/2 cup(s) Broccoli Florets, diced
1/3 cup(s) Snow Peas, loosely cut
Pinch Cayenne (Optional for heat) to taste
2 14 ounce cans Light Coconut Milk (sub full-fat for richer texture)
Coconut Quinoa
1 14 ounce can Light Coconut Milk
1 cup(s) White Quinoa, rinsed
1 tbsp(s) Agave Nectar (optional)
Cilantro, Mint, and/or Basil
Instructions
1. In a large pan over medium heat, warm the coconut oil.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger and sauté for another minute, until fragrant.
4. Add the broccoli, carrots, and diced tomato, and sauté for 3-4 minutes, until the vegetables are slightly tender.
5. Add the curry powder and cayenne pepper (if using) and stir to combine.
6. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes, until the vegetables are tender and the sauce has thickened.
8. Stir in the snow peas and cook for another 2-3 minutes, until they are tender but still crisp.
9. Season the curry with sea salt and black pepper to taste.
10. Serve the curry over the coconut quinoa (see instructions below).
11. Garnish with fresh lemon juice, cilantro, mint, and/or basil, and red pepper flakes (if desired).
12. Rinse the quinoa in a fine mesh strainer and drain well.
13. In a medium saucepan, bring the coconut milk and quinoa to a boil over high heat.
14. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
15. Fluff the quinoa with a fork and stir in the agave nectar (if using).
16. Serve the quinoa with the curry.
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