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 votes0
Comments:
Serves:
4 to 6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
1 Tbspcoconut oil
-
1 smallonion diced
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6 clovegarlic minced
-
1 Tbspgrated ginger
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1/2 ceach bean sprouts, red bell pepper, carrots, and snow peas chopped
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1 Tbspcurry powder
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1 Tbspgreen or red curry paste
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2 can(s)coconut milk
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1 cveggie stock
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·salt and pepper
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·juice of 1/2 lemon
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·cilantro leaves for garnish
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COCONUT QUINOA
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1 can(s)coconut milk
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1 cquinoa
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1 Tbspagave nectar
How to Make Vegetable Coconut Curry
- 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.
- 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.
- 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 Vegetable Coconut Curry
Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Gluten-Free Vegan
