Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut curry quinoa (vegan + gluten free). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Curry Quinoa (Vegan + Gluten Free). Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's always worth checking the label first. This vegan coconut curry uses both.
Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Coconut Curry Quinoa (Vegan + Gluten Free) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
- Get 1 cup quinoa
- Prepare 2 cups unsweetened coconut milk
- Make ready 1 tomato, diced
- Prepare 1/2 zucchini, peeled and diced
- Get 1/2 vidalia onion, peeled and diced
- Get 1/3 cup red curry simmer sauce
- Prepare 1/8 cup blanched sliced almonds
- Make ready 2 Tbsp coconut oil
- Prepare 1 Tbsp curry powder
- Get 1 Tbsp coconut flakes, to taste
Its naturally vegan & gluten free! This plant-based curry is free from animal ingredients and still is full of rich and comforting goodness. It makes a lot of leftovers. I've been really into batch cooking and meal prepping lately - and this recipe fits super well into both of those categories.
Steps to make Coconut Curry Quinoa (Vegan + Gluten Free):
- 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!
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. For these vegetable curry quinoa bowls, the cauliflower simmers alongside zucchini, red bell pepper and chickpeas in a quick sauce made of coconut milk and curry paste. You can find curry paste in many grocery stores, Indian markets or even on Amazon. In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil.
So that is going to wrap it up for this exceptional food coconut curry quinoa (vegan + gluten free) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
