Curry Quinoa with Veggies

curryQUINOA
1 cup quinoa
2 1/4 cups veggie broth
3 Tbs curry powder
1 garlic clove, minced
1 Tbs olive oil
1 onion, chopped
1 head of broccoli or cauliflower
1 bell pepper, sliced thinly
8 Carrots, chopped
8 oz mushrooms, sliced
if you like it spicy you can add in sriracha to taste, or sprinkle with red pepper flakes
-In medium pot, cook quinoa in veggie broth. Bring to a boil and let simmer 15-20 minutes, until the broth is soaked up. Mix in the curry powder, (for a creamier and sweet flavor, use half coconut milk)
-In sauce pan with olive oil: sauté the onion, peppers, and mushrooms with garlic.
-In another pot steam the carrots and broccoli in about an inch of water, for about 7 minutes.
-Once everything is ready, mix together in bowl. If quinoa is too dry, add in a touch of water, or a bit more coconut milk
-Season with salt in pepper to taste
curryQUINOA, upclose

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Curried Carrot Soup

Curried Carrot SoupCurriedCarrotSoup

2 Tbs coconut oil
1 onion
6 c carrots, peeled and chopped
3 ½ c veggie stock
15-ounce can of coconut milk
1 Tbs freshly chopped ginger
2 Tbs curry powder
½ tsp chili powder
salt and pepper to taste

-Heat oil in soup pot on medium heat. Add chopped onion.

-Add in carrot, and cook for about 5 minutes, add in milk and vegetable stock

-Add in ginger, curry, and chili powder. Stir well.

-Put lid on pot and cook about 15 minutes until vegetables have softened.

-When ready, blend in batches until smooth

-Season with salt and pepper and more chili powder

(Serve with vegan spring rolls)

Sweet Potato and Chickpea Curry


Sweet Potato and Chickpea Curry

2 Tbs Canola Oil
1 small yellow onion, chopped
2 cloves garlic, minced
jalapeno pepper, seeded and minced
2 Tbs. curry powder
1 large sweet potato, cut into ½ inch pieces
15 oz can chick peas (drained and rinsed)
15 ox can coconut milk
1 cup frozen peas
1 can diced tomatoes
1 cup water
Cooked Brown Rice (optional)

In heavy sauce pan heat oil over medium-low
Add onion, garlic, jalapeno
Cook 5 minutes until everything softens
Add curry and stir
Add salt and pepper
Add sweet potato, chickpeas, coconut milk, and water into pan
as soon as it starts to boil, reduce heat to medium-low and simmer until sweet potato is tender (about 15 minutes)
Add peas and tomato; stir occasionally until heated through (about 4 minutes)
Serve over rice and with Homemade Vegan Flat Bread

Coconut Curry Tofu


 Ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
         1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
1 pound firm tofu, cut into 3/4 inch cubes
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

 

(derived from allrecipes.com)