Coconut Vegetable Curry Over Quinoa
Coconut Vegetable Curry Over Quinoan is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One portion of this dish contains roughly 10g of protein, 21g of fat, and a total of 459 calories. This recipe serves 2 and costs $3.49 per serving. 1 person has tried and liked this recipe. It is a rather pricey recipe for fans of Indian food. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Foodista. A mixture of sea salt, kettle & fire beef bone broth, garam masala, and a handful of other ingredients are all it takes to make this recipe
Instructions
- 1
In a saucepan over medium heat, melt coconut oil.
- 2
Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
- 3
Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.Meanwhile, in a separate small saucepan over low heat, warm coconut milk and garam masala, salt, and pepper. Cook, stirring frequently, until fragrant, about 15 minutes.
- 4
Add the spiced coconut milk to the pot with the vegetables.
- 5
Add parsley, and stir to combine.Turn the heat to low, cover, and simmer for about 10 minutes longer.
- 6
Remove from heat and discard the piece of ginger.
- 7
Place quinoa on a plate and top with curry.
- 8
Garnish with extra parsley or cilantro and enjoy!
Recipe from foodista.com
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Ingredients (13)
- •1 tablespoon coconut oil
- •1 garlic clove minced
- •1- inch piece ginger
- •1 green onion finely chopped
- •¼ cup Kettle & Fire Beef Bone Broth
- •2 medium zucchini chopped
- •2 small sweet potatoes peeled and cubed
- •1 400 ml can light coconut milk
- •2 tablespoons garam masala
- •1 pinch sea salt
- •1 pinch freshly ground black pepper
- •2 tablespoons chopped parsley
- •¾ cup cooked quinoa