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COMPLETE LIST OF SPICES
Vegan Quinoa Coconut Curry

Vegan Quinoa Coconut Curry

Featured Spices
1 tablespoon of coconut oil
1 small onion, diced
1 tablespoon of minced garlic
1/2 cup broccoli florets
1/2 cup diced carrots
1/4 cup diced tomatoes
1/3 cup snow peas (loosely cut)
1 tablespoon of Wellness Curry- Defense
2 14-ounce cans of light coconut milk (or full-fat coconut milk for richer texture)
1 cup vegetable broth
Sea salt to taste
1 cup of white quinoa

This vegan coconut curry is going to be your new favorite! It is quick, easy, flavorful, and overall extremely healthy.

This recipe features one of our favorite blends, Wellness Curry Defense!  This is a warming and slightly spicy curry that will be a familiar favorite for anyone who has spent some time in the river delta region surrounding Yangon Burma (Myanmar). And if not be prepared to be transported! This Curry will give your taste buds a quick trip to SouthAsia and back!

Besides its delicious flavor, Wellness Curry Defense is filled with spices that contain natural substances traditionally used to boost immune system function, support healthy histamine response, and boost allergen resistance.

 

Getting Started

  1. Wash your quinoa thoroughly in a fine-mesh strainer and toast in a saucepan for 3 minutes.
  2. Add 1 1/2 cups of water and bring to a boil. Reduce the heat to simmer and cook for 15 minutes or until the quinoa has absorbed all the liquid. Set aside and reserve until serving.
  3. In a medium pan heat the coconut oil. Add the garlic, carrots, broccoli and a pinch of salt and stir until softened.
  4. Add the curry powder, the vegetable broth, the coconut milk and bring to a simmer. lower the heat and let slow cook for about 10 to 15 minutes. Add the tomatoes and the snow peas in the last 5 minutes so they don’t overcook.
    Serve over the quinoa and enjoy!

 


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