Coconut Quinoa Curry

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Water

  Plain, clean water

  ½ cup or 118g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Carrots

  Raw

  ½ cup chopped or 64g

• Broccoli

  Cooked, boiled, drained, with salt

  ½ cup, chopped or 78g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Curry powder

  Spices

  1 tbsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Peas

  Green, frozen, unprepared

  ⅓ cup or 45g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Lemon juice

  Raw

  1 wedge yields or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

Directions

1. Wash quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes.
2. Add 1 can of coconut milk and 1/2 cup water to the quinoa. 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.
3. In the meantime, heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil.
4. Add the onion, garlic, ginger, carrot, and broccoli to the pot with a pinch each of salt and pepper. Stir and cook, stirring frequently, until softened – about 5 minutes.
5. Add the curry powder, cayenne pepper, veggie stock, and remaining can of coconut milk. Season with another pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
6. Add the peas and tomatoes in the last 5 minutes of cooking.
7. Taste and adjust seasonings as needed.
8. Serve the curry over the coconut quinoa and garnish with fresh lemon juice, cilantro, and hot sauce. Enjoy!

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