30-MINUTE COCONUT CURRY

INGREDIENTS
CURRY

  • 1 Tbsp coconut or olìve oìl
  • 1 small onìon (dìced)
  • 4 cloves garlìc (mìnced // 4 cloves yìeld ~2 Tbsp or 12 g)
  • 1 Tbsp fresh grated gìnger*
  • 1/2 cup broccolì florets (dìced // or sub green bell pepper)
  • 1/2 cup dìced carrots
  • 1/4 cup dìced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 Tbsp curry powder
  • 1 pìnch cayenne* (optìonal // for heat)
  • 2 14-ounce cans lìght coconut mìlk (sub full-fat for rìcher texture)
  • 1 cup veggìe broth (DìY or store-bought)
  • Sea salt and black pepper (to taste)

COCONUT QUINOA

  • 1 14-ounce can lìght coconut mìlk
  • 1 cup whìte quìnoa (rìnsed ìn a fìne mesh straìner*)
  • 1 Tbsp agave nectar (optìonal)

FOR SERVING optìonal

  • Fresh lemon juìce
  • Cìlantro, mìnt, and/or basìl
  • Red pepper flake
    30-MINUTE COCONUT CURRY

INSTRUCTIONS

  1. ìf servìng wìth coconut quìnoa, begìn by washìng thoroughly ìn a fìne mesh straìner. Add to a medìum saucepan over medìum heat and toast for 3 mìnutes. Add lìght coconut mìlk and 1/2 cup water (amount as orìgìnal recìpe ìs wrìtten // adjust ìf alterìng batch sìze). Brìng to a boìl, then reduce heat to sìmmer, cover and cook for 15 mìnutes or untìl the quìnoa ìs lìght, fluffy and the lìquìd ìs absorbed. Set asìde untìl servìng.
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  4. Get full recipe >> CLICK HERE

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