Coconut curry

Coconut curry

Coconut curry recipe:

A super simple, veggie-packed (Vegan-friendly and gluten free provided you use pure Quinoa ) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.

This recipe uses quinoa.  Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family.

Here is what you will need;


1/2 cup Broccoli florets

1/2 cup Carrots

1 pinch Cayenne or 1 dried red chili

4 cloves Garlic

1 tbsp Ginger, fresh

1 Onion, small

1/3 cup Snow peas, loosely cut

1/4 cup Tomato

3 cans Coconut milk, light

1 cup Veggie stock

1 tbsp Agave nectar

1 Lemon juice, Fresh

1 cup Quinoa

1 tbsp Curry powder

1 Sea salt and black pepper

1 tbsp Coconut or olive oil


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