Coconut Vegetable Curry Over Quinoa

A nourishing, aromatic curry full of veggies, herbs, and spices is one of the easiest (and most delicious) ways to support a health-conscious lifestyle. This vegetable curry recipe packs tons of flavor with aromatics like ginger, garlic, and onion plus the classic spice blend garam masala, which typically contains cinnamon, bay, cumin, coriander, cardamom, clove, chili, and nutmeg all in one convenient bottle! There are also vitamins and minerals from the sweet potatoes, zucchini, and cilantro.

PS: Feel free to add extra veggies or other protein sources to this recipe. Chicken pairs well with this curry. And if you’re not on a special diet which prohibits them, yellow and red peppers also taste great here.

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Coconut Vegetable Curry Over Quinoa

A nourishing, aromatic curry containing veggies, herbs, and spices is one of the easiest (and most delicious) ways to support a health-conscious lifestyle.

Course Main Course

Cuisine Indian

Keyword bone broth curry, gluten free curry recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 2

Calories 441 kcal

Author Kettle & Fire

Ingredients

• 1 tablespoon coconut oil
• 1 clove garlic minced
• 1 inch piece ginger
• 1 green onion finely chopped
• ¾ cup Kettle & Fire Beef Bone Broth
• 2 medium zucchini chopped
• 2 small sweet potatoes peeled and cubed
• 1 cup full-fat canned coconut milk
• 2 tablespoons garam masala
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 2 tablespoons chopped parsley
• ¾ cup cooked quinoa

Instructions

1. In a saucepan over medium heat, melt coconut oil. Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
2. Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
3. 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. Add parsley, and stir to combine.
5. Turn the heat to low, cover, and simmer for about 10 minutes longer. Remove from heat and discard the piece of ginger.
6. Place quinoa on a plate and top with curry. Garnish with extra parsley or cilantro and enjoy!

Recipe Notes

Gluten Free

Serving size = 2 2/3 cups curry and 6 tbsp cooked quinoa