Quinoa Tomato Coconut Curry
Serves
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tbsp coconut oil
½ onion, diced
2 garlic cloves, minced
0.5 oz (15 g) fresh ginger, grated
2.1 oz (60 g) red curry paste
7 oz (200 g) quinoa
3.5 oz (100 g) tomato paste
6.8 fl oz (200 ml) lite coconut milk
1 pt (500 ml) vegetable stock
½ zucchini, diced
5.3 oz (150 g) green beans, trimmed
2.8 oz (80 g) frozen green peas
0.4 oz (10 g) fresh cilantro, chopped
Nutrition
(Per Serving)
Calories
458
Fats
14 g
Protein
16 g
Carbs
67 g
Instructions
- Heat coconut oil in large pot over medium heat. Sauté onion, garlic, and ginger for 3 minutes. Add curry paste and cook for 2 minutes.
- Stir in quinoa, tomato paste, coconut milk, and vegetable stock. Bring to boil, then reduce heat to simmer for 15 minutes.
- Add zucchini, green beans, and peas. Continue cooking for 10 minutes or until vegetables are tender.
- Serve in bowls garnished with cilantro and coconut milk drizzle.