30-MINUTE COCONUT CURRY
A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Author: Minimalist Baker
Ingredients
CURRY
- 1 Tbsp coconut or olive oil
- 1 small onion (diced)
- 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
- 1 Tbsp fresh grated ginger*
- 1/2 cup broccoli florets (diced // or sub green bell pepper)
- 1/2 cup diced carrots
- 1/3 cup snow peas (loosely cut)
- 1 Tbsp curry powder
- 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
- 1 cup veggie broth (DIY or store-bought)
- Sea salt and black pepper (to taste)
COCONUT QUINOA
- 1 14-ounce can light coconut milk
- 1 cup white quinoa (rinsed in a fine mesh strainer*)
- 1 Tbsp agave nectar (optional)
FOR SERVING optional
- Fresh lemon juice
- Cilantro, mint, and/or basil
Instructions
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If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
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In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
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Add curry powder, veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
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Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
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Taste and adjust seasonings as needed. I added another pinch or two of salt.
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Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Notes
* You can sub 1 tsp ground ginger per 1 Tbsp fresh.
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate
*Nutrition information is a rough estimate.