Easy-Coconut-Curry-with-Coconut-Quinoa-vegan-glutenfreePREP TIME 5 mins

COOK TIME 25 mins

TOTAL TIME 30 mins

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Author: Minimalist Baker Recipe type: Entree Cuisine: Vegan, Gluten Free Serves: 4

INGREDIENTS

  • For the Curry:
  • 1 Tbsp coconut or olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger (or 1 tsp ground)
  • 1/2 cup broccoli florets (or green bell pepper), diced
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 Tbsp curry powder
  • pinch cayenne or 1 dried red chili, diced (optional for heat)
  • 2 cans light coconut milk (sub full fat for richer texture)
  • 1 cup veggie stock
  • Sea salt and black pepper
  • For the Coconut Quinoa:
  • 1 can (14 oz) light coconut milk
  • 1 cup quinoa, rinsed in a fine mesh strainer*
  • 1 Tbsp agave nectar (optional)
  • For Serving:
  • Fresh lemon juice, cilantro, mint and/or basil, red pepper flake

  INSTRUCTIONS

  • If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  • In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  • Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.