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Recipes

Coconut Vegetable Curry Over Quinoa

Veggie Curry Over Quinoa

A nourishing, aromatic curry full of anti-inflammatory veggies, herbs, and spices is one of the easiest (and most delicious) ways to support your health. 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’s also antioxidant vitamins and minerals from the sweet potatoes, zucchini, and cilantro.

While this recipe supports overall health, it’s particularly beneficial to gut health because it contains collagen-rich bone broth, as well as lauric acid from the coconut milk — a fatty acid that can help reduce intestinal inflammation.

Veggie Curry Over Quinoa

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 gut-healing plan, yellow and red peppers also taste great here. (Peppers are a nightshade vegetable that can cause inflammation in those with severe digestive problems or other inflammatory conditions, such as arthritis.)

Coconut Vegetable Curry Over Quinoa

A nourishing, aromatic curry full of anti-inflammatory veggies, herbs, and spices is one of the easiest (and most delicious) ways to support your health.

Course Main Course
Cuisine Indian
Keyword anti-inflammatory curry, anti-inflammatory recipes, 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

Nutrition Facts
Coconut Vegetable Curry Over Quinoa
Amount Per Serving (626 g)
Calories 441 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 27g 135%
Sodium 134mg 6%
Potassium 901mg 26%
Total Carbohydrates 27g 9%
Dietary Fiber 6g 24%
Sugars 5g
Protein 11g 22%
Vitamin A 18.6%
Vitamin C 52.3%
Calcium 7.6%
Iron 31.9%
* Percent Daily Values are based on a 2000 calorie diet.

This nourishing, aromatic vegetable curry full of anti-inflammatory veggies, herbs, and spices is an incredibly easy and delicious way to boost your health.

 

This nourishing, aromatic coconut veggie curry full of anti-inflammatory veggies, herbs, and spices is one of the easiest (and most delicious) ways to support your health.

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