Recipe: Yummy Coconut Curry Quinoa (Vegan + Gluten Free)

Coconut Curry Quinoa (Vegan + Gluten Free). Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower.

You just add the quinoa, coconut milk, tamari and spices into the pot Serve this healthy Coconut Curry Quinoa with your next Indian meal! Homemade Coconut Sour Cream [Vegan, Gluten-Free]. When Rescuers Arrived to Help This Homeless German Shepherd, She The heat from the quinoa will wilt the greens just enough. 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)

1. You need 1 cup of quinoa.
2. It's 2 cups of unsweetened coconut milk.
3. It's 1 of tomato, diced.
4. It's 1/2 of zucchini, peeled and diced.
5. It's 1/2 of vidalia onion, peeled and diced.
6. You need 1/3 cup of red curry simmer sauce.
7. It's 1/8 cup of blanched sliced almonds.
8. Prepare 2 Tbsp of coconut oil.
9. You need 1 Tbsp of curry powder.
10. Prepare 1 Tbsp of coconut flakes, to taste.

Place quinoa on your plate and top with the roasted vegetables. If desired, top with your favorite protein. Coconut Curry Recipe for a sugar detox/fast. Avoiding all sugars and natural sugars found in food to detox sugar from your body.

Coconut Curry Quinoa (Vegan + Gluten Free) instructions

1. Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil.
2. 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**.
3. In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion.
4. Continue to cook the vegetables on low-medium heat until they become soft.
5. Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes.
6. Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in.
7. 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!**.
8. Serve in bowls and add the coconut flakes to garnish!.

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. By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce. Category: Dinner, One Pot, Vegan, Gluten Free. I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂.

Location:

Share :