Coconut Vegetable Curry Over Quinoa

Coconut Vegetable Curry Over Quinoa

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 2
  • Ready in: 55 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 75.49
  • Health score: 36.00
  • Weight Watcher points: 13.00

Summary

Coconut Vegetable Curry Over Quinoan is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One portion of this dish contains roughly 10g of protein, 21g of fat, and a total of 459 calories. This recipe serves 2 and costs $3.49 per serving. 1 person has tried and liked this recipe. It is a rather pricey recipe for fans of Indian food. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Foodista. A mixture of sea salt, kettle & fire beef bone broth, garam masala, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Vegetable Quinoa Curry, Vegetable Curry Quinoa Bowls, and Vegetable Curry Quinoa Bowl are very similar to this recipe.

Ingredients

  • coconut oil
    coconut oil1 tablespoon
  • garlic clove
    garlic clove1
  • ginger
    ginger1 inch
  • green onion
    green onion1
  • kettle & fire beef bone broth
    kettle & fire beef bone broth0.25 cup
  • zucchini
    zucchini2 medium
  • sweet potatoes
    sweet potatoes2 small
  • coconut milk
    coconut milk400 ml
  • garam masala
    garam masala2 tablespoons
  • sea salt
    sea salt1 pinch
  • pepper
    pepper1 pinch
  • parsley
    parsley2 tablespoons
  • quinoa
    quinoa0.75 cup
Instructions

Step 1

In a saucepan over medium heat, melt coconut oil.

Step 2

Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.

Step 3

Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.Meanwhile, in a separate small saucepan over low heat, warm coconut milk and garam masala, salt, and pepper. Cook, stirring frequently, until fragrant, about 15 minutes.

Step 4

Add the spiced coconut milk to the pot with the vegetables.

Step 5

Add parsley, and stir to combine.Turn the heat to low, cover, and simmer for about 10 minutes longer.

Step 6

Remove from heat and discard the piece of ginger.

Step 7

Place quinoa on a plate and top with curry.

Step 8

Garnish with extra parsley or cilantro and enjoy!

Categories

Cuisines: Indian, Asian

Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

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