30 Minute Coconut Curry

• Vegan
• Gluten free

• Produce

  • 1/2 cup Broccoli florets
  • 1/2 cup Carrots
  • 1 Pinch Cayenne or 1 dried red chili
  • 1 Cilantro
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion, diced (150 g, small
  • 1/3 cup Snow peas, loosely cut
  • 1/4 cup Tomato

• Canned Goods

  • 3 14-ounce (396 g cans Coconut milk, light
  • 1 cup Veggie stock

• Condiments

  • 1 tbsp Agave nectar
  • 1 Lemon juice, fresh

• Pasta & Grains

  • 1 cup Quinoa, white

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 Red pepper flake
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Coconut or olive oil

Found on minimalistbaker.com

Description

Ingredients

• 1 Tbsp (15 ml) coconut or olive oil
• 1 small onion, diced (150 g)
• 4 cloves garlic, minced (2 Tbsp or 12 g)
• 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
• 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
• 1/2 cup (64 g) diced carrots
• 1/4 cup (45 g) diced tomato
• 1/3 cup (28 g) snow peas (loosely cut)
• 1 Tbsp (8 g) curry powder
• Pinch cayenne or 1 dried red chili, diced (optional for heat)
• 2 14-ounce (396 g) cans light coconut milk (sub full fat for richer texture)
• 1 cup (240 ml) veggie stock
• Sea salt and black pepper to taste
• 1 14-ounce (396 g) can light coconut milk
• 1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
• 1 Tbsp (15 ml) agave nectar (optional)
• Fresh lemon juice
• Cilantro, mint and/or basil
• Red pepper flake

Directions

• 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.

Nutrition