Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut curry quinoa (vegan + gluten free). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
They use quinoa flour, coconut oil, coconut sugar, and a few other simple ingredients. This creamy Vegan Coconut Curry with Quinoa is loaded with veggies, indian spices, and bursting with vibrant flavors. The recipe came together with ingredients I already had in my kitchen.
Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Coconut Curry Quinoa (Vegan + Gluten Free) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
- Make ready 1 cup quinoa
- Prepare 2 cups unsweetened coconut milk
- Take 1 tomato, diced
- Get 1/2 zucchini, peeled and diced
- Make ready 1/2 vidalia onion, peeled and diced
- Get 1/3 cup red curry simmer sauce
- Make ready 1/8 cup blanched sliced almonds
- Get 2 Tbsp coconut oil
- Prepare 1 Tbsp curry powder
- Get 1 Tbsp coconut flakes, to taste
Oftentimes, curry recipes ask for what seems like a boatload of ingredients, a gazillion different spices, and long winded instructions - but not this time! Add coconut oil and squash to a Dutch oven or large skillet. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Instructions 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!
Add all ingredients to a large pot and stir until combined. 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. Pictured with my vegan coconut curry with chickpeas is a blend of forbidden rice, black quinoa, and black lentils (also featured here in my chickpea burrito bowls). Filed Under: Dinner Tagged With: gluten-free , grain-free , Indian-inspired , legumes , nut-free , one pot , refined sugar-free , soy-free , sweetener-free This hearty and healthy Vegan Coconut Curry Lentil Soup is SO easy and loaded with spicy flavor!
So that’s going to wrap it up for this exceptional food coconut curry quinoa (vegan + gluten free) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
