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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 441 kcal
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
-
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.
-
Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
-
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.
-
Add the spiced coconut milk to the pot with the vegetables. Add parsley, and stir to combine.
-
Turn the heat to low, cover, and simmer for about 10 minutes longer. Remove from heat and discard the piece of ginger.
-
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