Veggie Coconut Curry

Ingredients

For the sauce:

  • 1 tablespoon coconut oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk (BPA free))
  • 1 tablespoon tamari (gluten free soy sauce)
  • 1/2 teaspoon salt

Base of dish:

  • 1 lb. assorted veggies of choice (I love carrots, broccoli, cauliflower, sweet potato and turnip)
  • 1 cup quinoa or grain of choice, rinsed
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1 pinch of Himalayan salt
  • 1 avocado, chopped

**Serves 2-4 and is delicious for dinner and lunch the next day

Preparation:

curry
  1. Combine the quinoa or grain and water in a small saucepan over medium heat with coconut oil and salt, and bring it to a boil.
  2. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  3. In the meantime, melt the coconut oil in a pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari and salt and mix well to combine.
  4. Taste and adjust spices as needed, then bring the sauce to a simmer. Add the veggies and turn heat to medium. Cover the pan, and allow the vegetables to soften,  until fork-tender.
  5. Place grain in bowls, add curried veggies then garnish with avocado.


katie strakoschComment