EASY RECIPE :30 MINUTE COCONUT CURRYURRY

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Simple Coconut Curry over Coconut Quinoa

I can’t say I’ve ever been to India (though Wes Anderson has me dying to go).
Nor can I even say  I’ve eaten at that many authentic Indian restaurants.
But I have tried a curry or two in my day and I know what I like in one.
This recipe is a mix of everything I love about curry all rolled into one pan.

Coconut Quinoa Recipe

And what do I love most about curries? Veggies and coconut milk.

Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).

Easy Veggie Coconut Curry

The rest of the recipe is basically veggies of your choice and a special mix of spices.

I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!

As for the spices I kept it simple with curry powder and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.

Simple Coconut Curry with Veggies and Coconut Quinoa | minimalist baker | #vegan #glutenfree

The end result? A super simple, veggie-packed (Vegan and GF-friendly) 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.

It’s:

Warm
Comforting
Satisfying
Rich but healthy
Not too spicy
Perfectly sweet
And loaded with veggies

Enjoy!

Easy Coconut Curry with Coconut Quinoa | #vegan #glutenfree

30 MINUTE COCONUT CURRY
Prep time
Cook time
Total time
A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 4
Ingredients
For the Curry:
  • 1 Tbsp coconut or olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger (or 1 tsp ground)
  • 1/2 cup broccoli florets (or green bell pepper), diced
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 Tbsp curry powder
  • pinch cayenne or 1 dried red chili, diced (optional for heat)
  • 2 cans light coconut milk (sub full fat for richer texture)
  • 1 cup veggie stock
  • Sea salt and black pepper
For the Coconut Quinoa:
  • 1 can (14 oz) light coconut milk
  • 1 cup quinoa, rinsed in a fine mesh strainer*
  • 1 Tbsp agave nectar (optional)
For Serving:
  • Fresh lemon juice, cilantro, mint and/or basil, red pepper flake
Instructions
  1. 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 1 can light coconut milk and 1/2 cup water. 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.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp 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.
  3. 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.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.
Notes
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
Nutrition Information
Serving size: 1/4 recipe Calories: 434 Fat: 25.8g Saturated fat: 21g Carbohydrates: 41g Sugar: 7.2gSodium: 628mg Fiber: 6.4g Protein: 10.2g

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