Coconut quinoa curry

By: Julie Montagu
From: Superfoods Superfast
Serves: 2

Yup, curry, but with a different grain – not your typical rice. Quinoa is again a great grain to cook on those days you need a fast, easy and healthy meal. I’m loving the addition of the ginger here as well and there’s a lot of it, too! So, if you are feeing a bit run down, this should be your supper choice because ginger does the body worlds of good.

Ingredients

Quantity	Ingredient
170g	uncooked quinoa, well rinsed
1 x 400g	tin coconut milk
1	lime, juiced

For the sauce

Quantity	Ingredient
1 tablespoon	coconut oil
1	onion, diced
2	garlic cloves, chopped
2.5cm	piece fresh ginger, peeled and finely chopped
1 x 400g	coconut milk
1 tablespoon	curry powder
200ml	vegetable stock
1	small broccoli head, cut into florets
1	red pepper, seeds removed and sliced
1	orange pepper, seeds removed and sliced
75g	frozen peas

Method

In a medium saucepan over a high heat, add the quinoa, coconut milk and lime juice. Bring to the boil, reduce the heat to a simmer, cover and cook for 15 minutes until all the liquid has been absorbed.
Meanwhile, heat a medium saucepan over a medium heat and melt the coconut oil. Add in the onion, garlic and ginger. Stir for a few minutes and then add the coconut milk, curry powder and vegetable stock. Stir for 1 minute.
Add the broccoli, peppers and peas and cook for 10 minutes, stirring occasionally. After this time the quinoa should be cooked, so you can now drain any excess liquid if necessary. Serve with the coconut curry.

Tags:: healthy; fast; sugar free; wheat free; dairy free

Coconut quinoa curry

Ingredients

For the sauce

Method

Recipes

Books

Authors

Collections

Store

The Feed