Coconut Curry Over Tri-Colored Quinoa

Hey there folks,

Craving some Indian food, but not wanting to eat the heavy dished at your local Indian eatery laden with calories? If you don’t know how to make a curry, or you do, but feel like the curry you make might be a little heavy. Here is a dish that will make your life complete. Seriously.

I came across this amazing recipe and decided to make a few modifications to it. I
am not a vegetarian, but this dish looked super easy and delicious and too good to pass up trying. I had all the ingredients in my home except fresh broccoli and red curry paste. I must admit, I am so excited to now have red curry paste in my home, because it most certainly makes this recipe. The red curry paste hold all the spice and flavoring that makes this dish…well, curry!

The other thing I changed with this dish is I used light coconut milk instead of full fat. I don’t think anyone would really notice the taste. The texture might not be as creamy, but the recipe calls for 1/2 tablespoon of cornstarch, so if you want your sauce thicker, add a full tablespoon and the consistency should be perfect.

I also used Trader Joe’s Tri-Color Quinoa as the grain I poured the curry over. You can use rice if you wish. try to keep it brown for the added fiber. You can also just have it plain if you prefer.

This dish is great for a light lunch or dinner (or breakfast, if that’s your thing) and it is easy to make, has only 5 INGREDIENTS and is very easy to pour into tupperware to take with you to work or wherever you need to be if you have a busy day. Also, if you want to add chicken or a meat substitute to this dish, feel free, but it is not necessary.

Coconut Curry Over Tri-Color Quinoa

1 can light coconut milk

1 tbsp coconut oil

2 tablespoons red curry paste

1 head of broccoli (and/or other veggies of choice)

1 can chickpeas, rinsed and drained

1 tablespoon cornstarch

minced garlic or onion, if you desire

1 cup quinoa, cooked

Directions

Boil two cups of water and add your cup of dried quinoa, let it boil for about 10-12 minutes, then sit it off to the side

In the meantime, sauté broccoli (and onion/garlic if you’re using it) in a tablespoon of coconut oil.

After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be slightly crisp

Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.

Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Pour desired amount over a bowl of the cooked quinoa and ENJOY!