Coconut Vegetable Curry Over Quinoa

Name: Coconut Vegetable Curry Over Quinoa
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 garlic clove minced; 1- inch piece ginger; 1 green onion finely chopped; ¼ cup Kettle & Fire Beef Bone Broth; 2 medium zucchini chopped; 2 small sweet potatoes peeled and cubed; 1 400 ml can light coconut milk; 2 tablespoons garam masala; 1 pinch sea salt; 1 pinch freshly ground black pepper; 2 tablespoons chopped parsley; ¾ cup cooked quinoa

“Coconut Vegetable Curry Over Quinoan is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One portion of this dish contains roughly 10g of protein, 21g of fat, and a total of 459 calories. This recipe serves 2 and costs $3.49 per serving. 1 person has tried and liked this recipe. It is a rather pricey recipe for fans of Indian food. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Foodista. A mixture of sea salt, kettle & fire beef bone broth, garam masala, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Vegetable Quinoa Curry, Vegetable Curry Quinoa Bowls, and Vegetable Curry Quinoa Bowl are very similar to this recipe.”

total: 55 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Coconut oil1 tbsp
Garlic clove1
Ginger1 inch
Green onion1
Kettle & fire beef bone broth¼ cup
Zucchinimedium2 medium
Sweet potatoessmall2 small
Coconut milk400 ml
Garam masala2 tbsp
Sea salt1 pinch
Pepper1 pinch
Parsley2 tbsp
Quinoa¾ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 55 min

1
In a saucepan over medium heat, melt coconut oil.
2
Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
3
Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.Meanwhile, in a separate small saucepan over low heat, warm coconut milk and garam masala, salt, and pepper. Cook, stirring frequently, until fragrant, about 15 minutes.

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