Coconut Vegetable Curry Over Quinoa
Ingredients
1 tablespoon coconut oil
1 garlic clove minced
1- inch piece ginger
1 green onion finely chopped
¼ cup Kettle & Fire Beef Bone Broth
2 medium zucchini chopped
2 small sweet potatoes peeled and cubed
1 400 ml can light coconut milk
2 tablespoons garam masala
1 pinch sea salt
1 pinch freshly ground black pepper
2 tablespoons chopped parsley
¾ cup cooked quinoa
Preparation
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!
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About
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.
Yield:
2 Servings
Added:
Monday, October 16, 2017 - 9:58am
