Coconut Curry Vegetables

Ingredients

• 1 tablespoon Coconut Oil
• 1 small, diced Yellow Onion
• 4 cloves, minced Garlic
• 1 tablespoon, grated Fresh Ginger
• 1/2 cup, chopped Broccoli Florets
• 1/2 cup, diced Carrots
• 1/4 cup Diced Tomatoes
• 1/3 cup, halved Snow Peas
• 1 tablespoon Curry Powder
• 1/8 teaspoon (optional) Cayenne Pepper
• 2 14-ounce cans Light Coconut Milk
• 1 cup Vegetable Broth
• 1 cup, rinsed Quinoa
• 1 tablespoon (optional) Agave Nectar

Instructions

1. 1

   First, prepare the coconut quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.

2. 2

   In a medium saucepan, toast the rinsed quinoa over medium heat for about 3 minutes, stirring constantly.

3. 3

   Add one can of light coconut milk and 1/2 cup of water to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

4. 4

   While the quinoa cooks, heat coconut oil in a large pot or saucepan over medium heat. Add the diced onion, minced garlic, grated ginger, carrots, and broccoli. Season with a pinch of salt and pepper.

5. 5

   Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

6. 6

   Stir in the curry powder and cayenne pepper (if using), then pour in the vegetable broth and the remaining can of coconut milk. Add another pinch of salt.

7. 7

   Bring the mixture to a simmer, then reduce heat to low and continue cooking for 10-15 minutes, allowing the flavors to meld.

8. 8

   Add the snow peas and diced tomatoes during the last 5 minutes of cooking to prevent them from becoming overcooked.

9. 9

   Taste and adjust seasonings as needed. For extra sweetness, stir in agave nectar (optional).

10. 10

    Serve the Coconut Curry Vegetables hot over the coconut quinoa. Garnish with a squeeze of fresh lemon or lime juice and fresh cilantro or basil.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.