Coconut Quinoa Curry Recipe With Vegetables

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 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.