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Quinoa Tomato Coconut Curry

Quinoa Tomato Coconut Curry

This Quinoa Tomato Coconut Curry is a vibrant, flavorful dish perfect for any time you crave something warm and comforting. Packed with nourishing quinoa, tender vegetables like zucchini, green beans, and peas, and simmered in a rich coconut milk and red curry base, it’s a true taste of cozy plant-based goodness. Whether you’re looking for a hearty weeknight dinner or a nourishing lunch, this curry is as satisfying as it is simple to prepare. Garnish with fresh cilantro for a burst of color and extra flavor!

Recipe

Serves 3 

1 tbsp. coconut oil

½ onion, diced

2 garlic cloves, minced

0.5 oz. (15g) fresh ginger, grated

2.1 oz. (60g) red curry paste

7 oz. (200g) quinoa

3.5 oz. (100g) tomato paste

6.8 fl oz. (200ml) coconut milk, lite

1 pt. (500ml) vegetable stock

½ zucchini, diced

5.3 oz. (150g) green beans, trimmed

2.8 oz. (80g) frozen green peas

0.4 oz. (10g) fresh cilantro, chopped

How to Prepare

Heat the coconut oil in a large pot over medium heat. Sauté the onion, garlic and ginger for 3 minutes. Add the curry paste and cook for 2 minutes.

Stir in the quinoa, tomato paste, coconut milk, and vegetable stock. Bring to a boil, then reduce heat to a simmer for 15 minutes.

Add the zucchini, green beans and peas, and continue cooking for 10 minutes, or until the vegetables are tender.

Serve in bowls, garnished with cilantro and a drizzle of coconut milk.

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