Vegetable Coconut Curry

barbara lentz

By
@blentz8

You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious


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Rating:

Comments:

Serves:

4 to 6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
coconut oil
1 small
onion diced
6 clove
garlic minced
1 Tbsp
grated ginger
1/2 c
each bean sprouts, red bell pepper, carrots, and snow peas chopped
1 Tbsp
curry powder
1 Tbsp
green or red curry paste
2 can(s)
coconut milk
1 c
veggie stock
salt and pepper
juice of 1/2 lemon
cilantro leaves for garnish

COCONUT QUINOA

1 can(s)
coconut milk
1 c
quinoa
1 Tbsp
agave nectar

Directions Step-By-Step

1
If serving with coconut quinoa begin by washing the quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add the coconut milk and 1/2 cup water bring to a boil. reduce heat to simmer cover and cook for 15 minutes or until quinoa is light and fluffy. Stir in agave nectar and season with salt and pepper.
2
In the meantime heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the veggies with the garlic, ginger and red or green curry paste. Stir in the curry powder. Cook about 5 minutes.
3
Add the coconut milk and veggie stock. Bring to a simmer and cook 10 minutes. Stir in lemon juice. Taste and season with salt and pepper. Stir in cilantro
leaves. Serve over quinoa if using.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Gluten-Free, Vegan