Servings: 4 | Prep Time: ~ 30 min |
- Calories: 434 kcal
- Carbs: 41 g
- Fat: 25.8 g
- Protein: 10.2 g
- Fiber: 6.4 g
- Sugar: 7.2 g
- 1 Tablespoon MCT oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 Tablespoon fresh grated ginger (or 1 teaspoon ground)
- ½ cup broccoli florets (or green bell pepper), diced
- ½ cup diced carrots
- ⅓ cup snow peas, loosely cut
- ¼ cup diced tomato
- 1 Tablespoon curry powder
- 1 pinch cayenne or 1 dried red chili, diced (optional)
- 2 14-ounce cans light coconut milk (can substitute fu
ll-fat if desired)
- 1 cup veggie stock
- 1 cup roasted tempeh or tofu cubes
- ½cup sliced red cabbage for garnish (optional)
- sea salt and black pepper to taste
- 1 cup white quinoa
- 1 14-ounce can light coconut milk
- ½ cup water
- 1 Tablespoon agave nectar (optional)
Total number of ingredients: 20
- Place tempeh or tofu cubes in medium saucepan with a tablespoon of MCT oil and roast over high heat for 3 minutes.
- Make quinoa second. Start by rinsing quinoa thoroughly in fine mesh strainer.
- Place in medium saucepan and toast over medium heat for 3 minutes.
- Add coconut milk and water.
- Bring to a boil and then reduce heat to simmer.
- Cover and cook for 15 minutes, until quinoa is light and fluffy, and all liquid has been absorbed.
- Bring the quinoa down to a simmer.
- While quinoa is simmering, warm a large saucepan over medium heat.
- Add coconut oil or olive oil first; then add onion, garlic, ginger, broccoli, carrots, and 1 pinch each of salt and pepper and stir.
- Cook until softened, stirring frequently, for about 5 minutes.
- Add curry powder, cayenne or chili pepper, coconut milk, veggie stock, and another healthy pinch of salt. Stir. Bring to a simmer. Reduce heat slightly and continue to cook for 10 to 15 minutes.
- Add snow peas and tomatoes in the last 5 minutes to avoid overcooking them.
- Taste and adjust seasonings as needed.
- Serve curry over coconut quinoa topped with roasted tempeh cubes and sliced red cabbage.
Notes: Optional garnishes include fresh lemon juice, herbs (cilantro, mint, and/or basil), and red pepper flakes. Can serve with plain quinoa or rice, coconut rice, or millet instead of coconut quinoa.