Curry Crazy

 So unlike my heading –
curry crazy…..i am not! Whenever we are choosing a restaurant to go to, this is
the last resort for me. However James loves a curry so naturally as his amazing
better half I came up with a solution…a curry we would both love and that would
also be healthy and without any additives.

Result? We both LOVED it!
Super tasty, filling and I am already looking forward to my next one! Check out
the recipe below!

Veg-a-licious Curry with
Coconut Quinoa

Ingredients For the Curry:

1 Tbsp
coconut oil

1 small
onion, diced

4 cloves
garlic, minced

1 Tbsp
fresh grated ginger (or 1 tsp ground)

½ cup
diced broccoli

½ cup
diced carrots

¼ cup
diced tomato

1/3 cup
snap peas (loosely cut)

1 Tbsp
curry powder

1 tsp
Tumeric

Pinch
cayenne

1 can
light coconut milk

1-cup
veggie stock

Himalayan
Sea salt and black pepper

 Ingredients For the Coconut Quinoa:

•   1
can light coconut milk

•   1
cup quinoa

Method

Add quinoa to a medium saucepan over medium heat
and toast for 3 minutes.

Add 1 can light coconut milk and ½ cup water.

Bring to a boil, then reduce heat to simmer, cover
and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is
absorbed.

Set aside until serving.

In the meantime, heat a large saucepan on medium
heat with coconut oil.

Add the onion, garlic, ginger, carrot, broccoli and
a pinch each salt and pepper and stir.

Cook for 5mins or until softened.

Add curry powder, cayenne, turmeric, veggie stock,
coconut milk and salt.

Bring to a simmer then reduce heat slightly and
continue cooking for 10-15 minutes.

Add the snow peas and tomatoes in the last 5
minutes so they don’t overcook.

Serve over coconut quinoa to get your complete
protein.