Coconut Curry Quinoa (Vegan + Gluten Free). Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. EASY coconut curry with chickpeas and Indian spices.
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower.
A simple, vegan and gluten-free meal.
Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's always worth checking the label first.
You can have Coconut Curry Quinoa (Vegan + Gluten Free) using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Coconut Curry Quinoa (Vegan + Gluten Free)
- You need 1 cup of quinoa.
- It's 2 cups of unsweetened coconut milk.
- Prepare 1 of tomato, diced.
- You need 1/2 of zucchini, peeled and diced.
- It's 1/2 of vidalia onion, peeled and diced.
- It's 1/3 cup of red curry simmer sauce.
- It's 1/8 cup of blanched sliced almonds.
- Prepare 2 Tbsp of coconut oil.
- It's 1 Tbsp of curry powder.
- It's 1 Tbsp of coconut flakes, to taste.
This vegan coconut curry uses both. By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce. This coconut curry quinoa is made entirely in one pot. You just add the quinoa, coconut milk, tamari and spices into the pot, simmer away until the quinoa is fluffy and you're ready to serve.
Coconut Curry Quinoa (Vegan + Gluten Free) step by step
- Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil.
- Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid **The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer**.
- In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion.
- Continue to cook the vegetables on low-medium heat until they become soft.
- Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes.
- Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in.
- Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed **1 tbsp does not seem like a lot, but it will go far!**.
- Serve in bowls and add the coconut flakes to garnish!.
One thing I would like to note about the recipe: I think it works better with lite coconut milk. The sweetness of the coconut quinoa and dried apricot, the warmth of the spices, texture from the sunflower seeds, and a bit of freshness from the arugula make The quinoa is simmered in coconut milk with a combination of warm, soul-hugging spices: curry powder, coriander, and cardamom. Do you all cook with curry powder much? I didn't start using it until a few years ago and now I can't get enough This meal is kinda in-between a stew and a quinoa bowl. It's all cooked together with some.
