Vegetable Coconut Curry
By
barbara lentz
@blentz8
5
You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious
Rating:
☆☆☆☆☆ 0 votes
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
- 1 can(s)
- coconut milk
- 1 c
- quinoa
- 1 Tbsp
- agave nectar
COCONUT QUINOA
How to Make Vegetable Coconut Curry
- 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.
- 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.
- 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.
About Vegetable Coconut Curry
Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Gluten-Free, Vegan
