30-Minute Coconut Curry
30 minServes 4
A quick vegetable curry with coconut milk, served over toasted coconut quinoa with fresh herb garnish.
| prepRinse quinoa in a fine mesh strainer | |||||
| 185 g white quinoa | Toast quinoa 3 min, add coconut milk & water | Bring to boil, simmer covered 15 min until fluffy | Serve curry over quinoa, garnish with lemon & herbs | ||
| 1 can (400 ml) light coconut milk (for the quinoa) | |||||
| 120 ml water | |||||
| 15 ml coconut or olive oil | Heat oil, cook onion, garlic, ginger, carrots & broccoli 5 min | Add curry powder, cayenne, broth & coconut milk, simmer 10–15 min | Add snow peas & tomato, cook 5 min | Taste, adjust salt & agave as needed | |
| 1 small onion, diced | |||||
| 4 cloves garlic, minced | |||||
| 9 g fresh grated ginger | |||||
| 65 g diced carrots | |||||
| 55 g broccoli florets, diced | |||||
| 1 Tbsp curry powder | |||||
| 1 pinch cayenne (optional) | |||||
| 240 ml veggie broth | |||||
| 1 can (400 ml) light coconut milk (for the curry) | |||||
| Sea salt and black pepper to taste | |||||
| 55 g snow peas, loosely cut | |||||
| 45 g diced tomato | |||||
| 20 ml agave nectar (optional) | |||||
| Fresh lemon juice | |||||
| Cilantro, mint, and/or basil | |||||
| Red pepper flake | |||||
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