Coconut Curry Quinoa Recipe Recipes Recipe For Zucchini

COCONUT QUINOA CURRY RECIPE WITH VEGETABLES

Steps:

• To begin making the Coconut Quinoa Curry Recipe With Vegetables we will first cook the quinoa and set aside.
• In a pressure cooker, combine the quinoa along with salt and water and close the pressure cooker.
• Cook on medium -high heat from about 6 whistles. Turn off the heat and allow the pressure to release naturally. Set aside.
• In a pressure cooker, heat the coconut oil on medium flame, to this add the whole spices - cardamom ,cinnamon stick, black peppercorns and cloves.
• Once the spices begin to sizzle, add the curry leaves and let them splutter.
• Next add the ginger-green chilli paste and saute for about a minute.
• Now add the sliced onions and saute until they turn translucent. This will take about 2-4 minutes on medium flame.
• Into the pressure cooker, add the carrot, beans, peas, potatoes and cauliflower. To this add salt and about 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.
• Release the pressure immediately and open the pressure cooker, so it helps the vegetables remain fresh and retain its colors.
• Into the cooker, add the pre-cooked quinoa and coconut milk and return to flame.
• Bring the Coconut Quinoa Curry to a single boil on medium-low heat and turn off the flame. Check the salt and you can adjust the consistency of the quinoa curry by adding water if required.
• Once done, transfer the Coconut Quinoa Curry to a serving bowl and serve hot.
• Serve Coconut Quinoa Curry Recipe With Vegetables as a meal in itself followed by a dessert of Strawberry Banana Sorbet Recipe for a lovely Sunday brunch.

COCONUT RED CURRY WITH CHICKPEAS

Steps:

• Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
• Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
• Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
• Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
• Add peas (optional), stir, and cook for 5 minutes more. Then serve as is or over brown rice, white rice, or cauliflower rice. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.

EASY ZUCCHINI CHICKPEA CURRY

Steps:

• In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
• Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
• Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
• Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
• Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
• Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

30-MINUTE COCONUT CURRY

Steps:

• 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 light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). 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 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.

COCONUT QUINOA

Steps:

• Bring quinoa, coconut milk, and flaked coconut to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until the quinoa is tender and the water has been absorbed, 10 to 15 minutes; season with salt.

COCONUT-CURRY VEGETABLE STEW

Steps:

• Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
• Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
• Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
• Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
• Serve the soup hot by itself or with a slice of crusty bread, if desired.