Vegan veggie curry & Quinoa

Whenever I go out to get Thai takeout, the safest bet is to order the curry (so long as you double check it’s cooked in veggie broth and doesn’t have fish sauce). Decided to throw together a bunch of veggie and other ingredients to make a “takeout” dish at home. Tons of leftovers and a healthier alternative!

Ingredients

1.5 tablespoons organic coconut oil

1/2 large leek, chopped - mix of green and white

2 cloves garlic, minced

1 14oz can full fat organic coconut milk

1 1/2 tablespoon red curry paste

1/2 cup veggie broth

1 cup broccoli florets, chopped

1 cup carrots, chopped

1 cup crimini or portabello mushroom, chopped

1 small can of water chestnuts, drained

2 handfuls organic spinach

Juice of 1 lime

1 fresh jalapeño, de-seeded and chopped

Salt and pepper, to taste

1 cup dry quinoa + 2 cups water (or 1 cup water and 1 cup organic vegetable broth)

Cilantro for garnish

Instructions

Start by adding quinoa and water/broth to a pot, cook on low, until all liquid has been absorbed. Season with salt.

In a separate large pot, add coconut oil and warm over medium heat.

Once oil has melted, add leeks and garlic, cook until translucent.

Add coconut milk and curry paste to pot, whisk together until combined well.

After the mixture starts to bubble, add all vegetables and chestnuts but reserve the spinach for later.

Cook until vegetables start to brighten then add spinach. Cover and allow veggies to become tender, but still retain a bite, about five additional minutes.

Serve veggie curry immediately over the quinoa, including liquid (the quinoa will absorb the flavorful liquid). Garnish with chopped cilantro.

This makes great leftovers!