Monday, February 1, 2016

Easy Vegan Coconut Veggie Curry and Quinoa: I Eat This All Day, Every Day!


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.

Ingredients:

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
Quinoa
Toppings of Your Choice (pictured above with tempeh, I love to add bell peppers and mushrooms)

Directions:

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!
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11 comments:

  1. Oh this sounds awesome. And I actually have all of the ingredients in stock---what luck! I'm going to give this a try. <3 Jackie @ Let's Go Thrifting

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    Replies
    1. Do it, woman! :D Let me know how you like it. I'm going to have to start buying all the ingredients in bulk at the rate I'm going through them lately.

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    2. Eep, I updated the recipe, I wrote chili powder but I meant to put cayenne pepper.

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  2. Yum! This sounds amazing. I love my quinoa and curry and am all about quick, easy and delicious recipes!
    My go to winter meals have to be warm comfort foods. Think veggie bakes, vegan shepherds pie, curries, soups etc.

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    Replies
    1. Yep, same here. I've been curious to try my hand at make a vegan shepherd's pie, but the curry is so fast and easy. :D

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  3. I have come to the conclusion that coconut milk makes everything taste better

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  4. It's a very good guide bless you designed for writing it insightful tips. Most definitely i'll have a look at your site continually for those most recently released blog post.

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  5. This specific spices cooks throughout units, your top element can be expecting your quinoa. We've tried out this specific spices in almond along with couscous nevertheless this specific style ideal in quinoa as well as cooked apples in my opinion.

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  6. Eating for everyone is a little hard for me, but I would like to try to do it, it looks very delicious.

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  7. I've really got to try out this recipe today, it looks REALLY good!

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I love reading your comments. Thank you for adding to the discussion! I always reply to any and all questions.

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