For reasons I'll explain in depth on Wednesday, I tend to make the same foods over and over again seasonally. Winter 2015-2016 has been the season of spicy quinoa curry! I can't get enough. Quinoa curry is creamy, delicious, and amazingly nutritious. Curry powder has a powerful antioxidant from the turmeric root, curcumin, that aids in inflammation reduction. Pair it with circulation boosting capsaicin and you have a powerful pain reliever and endorphin producer. But wait, there's more! Quinoa is a rich protein source, color veggies add more nutritious and the fat of the coconut milk makes the nutrients more bio-available. It's heavy enough to sustain energy but not so heavy that I feel lethargic afterwards.
Yes, it's a literal super meal, but if you don't care...just try it because it's amazingly delicious.
1 Can Organic Coconut Milk
2 Teaspoons Tamari (Can sub in soy sauce)
3 Teaspoons Extra Virgin Olive Oil (any veggie oil will work)
2 Teaspoons Garlic Powder
2 Tablespoons Curry Powder
Cayenne Pepper to taste
Toppings of Your Choice (pictured above with tempeh, I love to add bell peppers and mushrooms)
1) Boil water for your quinoa. The normal ratio is 1/2 cup quinoa to 1 cup water for 2 servings. Once the water is boiling add your quinoa, cover, and cook for 12 minutes. Cook any veggies or additional add-ons now, too.
2) While your water is boiling, add the tamari to your coconut milk. Have this ready beside your saute pan.
3) Add the olive oil to your saute pan on medium heat, add your garlic and chili powder. Stir this in the oil for 15 to 30 seconds, then add your curry powder. Again stir for 15 to 30 seconds, then quickly pour your coconut milk over the oil.
4) Stir evenly to incorporate everything into the coconut milk, then bring your sauce to a boil for 4 minutes. Boil for a little bit longer if you'd like a thicker sauce, keep an eye on it.
5) Now you're ready to top your quinoa with veggies and amazing spicy curry sauce!
I'm all about simple, fast, nutritious and delicious meals. This sauce cooks in minutes, the longest part is waiting for the quinoa. I've tried this sauce on rice and couscous but this tastes best on quinoa or baked potatoes to me.
What's your favorite winter comfort food? If you have recipes to share to get me out of my curry addiction I'd love to read them!