vegetable coconut curry
You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 tablespoon coconut oil
- 1 small onion diced
- 6 cloves garlic minced
- 1 tablespoon grated ginger
- 1/2 cup each bean sprouts, red bell pepper, carrots, and snow peas chopped
- 1 tablespoon curry powder
- 1 tablespoon green or red curry paste
- 2 cans coconut milk
- 1 cup veggie stock
- - salt and pepper
- - juice of 1/2 lemon
- - cilantro leaves for garnish
- COCONUT QUINOA
- 1 can coconut milk
- 1 cup quinoa
- 1 tablespoon agave nectar
How To Make vegetable coconut curry
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Step 1If 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.
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Step 2In 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.
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Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Main Dishes
Ingredient:
Vegetable
Diet:
Gluten-Free
Diet:
Vegan
Method:
Stove Top
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