The remainder of your preferred formula is essentially veggies and a unique blend of flavors.
I went with broccoli, carrot, onion, snow peas and tomato, yet you could go with simply chime peppers and onion, potatoes, cauliflower, and so forth – whatever you wish!
Concerning the flavors I kept it straightforward with curry powder and a spot of cayenne. Yet, you could likewise simply include a dried red bean stew for a comparative impact. Additional turmeric, cinnamon or cumin would likewise be beautiful.
The final product? An overly basic, veggie-pressed (vegetarian and GF-accommodating) curry that will satisfy a group. Indeed, even those going back and forth about curries should give this formula as it's overwhelming a shot the coconut milk and light on the flavors. I believe you're going to cherish it.
Also try our recipe : Oven Baked Sweet Potato Toast 4 Ways #vegetarian #vegan #paleo #yummy #bowl
Ingredients :
CURRY
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or sub green bell pepper)
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup snow peas (loosely cut)
- 1 Tbsp curry powder
- 1 pinch cayenne* (optional // for heat)
- 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
- 1 cup veggie broth (DIY or store-bought)
- Sea salt and black pepper (to taste)
Instructions :
- If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Source : bit.ly/2y1rlJx
Read more our recipe : Mini Crustless Tofu Quiches #vegetarian #tofu #breakfast #paleo #vegan
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