Coconut Curry

 

Coconut Curry

Servings: 4 | Prep Time: ~ 30 min |

Nutrition Information

  • Calories: 434 kcal
  • Carbs: 41 g
  • Fat: 25.8 g
  • Protein: 10.2 g
  • Fiber: 6.4 g
  • Sugar: 7.2 g

INGREDIENTS:

Curry:

  • 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

Coconut Quinoa:

  • 1 cup white quinoa
  • 1 14-ounce can light coconut milk
  • ½ cup water
  • 1 Tablespoon agave nectar (optional)

Total number of ingredients: 20

METHOD: 

  1. Place tempeh or tofu cubes in medium saucepan with a tablespoon of MCT oil and roast over high heat for 3 minutes.
  2. Make quinoa second. Start by rinsing quinoa thoroughly in fine mesh strainer.
  3. Place in medium saucepan and toast over medium heat for 3 minutes.
  4. Add coconut milk and water.
  5. Bring to a boil and then reduce heat to simmer.
  6. Cover and cook for 15 minutes, until quinoa is light and fluffy, and all liquid has been absorbed.
  7. Bring the quinoa down to a simmer.
  8. While quinoa is simmering, warm a large saucepan over medium heat.
  9. Add coconut oil or olive oil first; then add onion, garlic, ginger, broccoli, carrots, and 1 pinch each of salt and pepper and stir.
  10. Cook until softened, stirring frequently, for about 5 minutes.
  11. 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.
  12. Add snow peas and tomatoes in the last 5 minutes to avoid overcooking them.
  13. Taste and adjust seasonings as needed.
  14. 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.

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