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;
Ingredients:
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