The perfect winter warmer. We love serving curries with our quinoa, the nutty flavour from the quinoa pairs so well with the spicy, creamy curry plus it’s rich in dietary fibre and protein. We like to roast our vegetables first as it gives them a delicious flavour and they hold their form really well but you can also cook the veggies in the curry sauce if you’d prefer.
- 1 heaped tbs of coconut oil
- 1 heaped tbs of good quality Thai Green Curry paste
- 1 thumb-sized piece of ginger (grated)
- 1 red onion (diced)
- 1 large handful of coriander (finely chopped)
- 400g of tinned chickpeas
- 400ml of coconut cream
- 1 cup of bone broth or veggie stock
- 1 tbs of tamari
- Juice of half a lime
- ½ head of cauliflower
- 1 zucchini
- 1 capsicum
- 1 tbs coconut oil (melted)
- Pinch of salt
- 1 cup of Kiwi Quinoa
- 4 cups of filtered water
- Pinch of salt
- Coconut Yoghurt
Preheat the oven to 180 degrees Celsius fan bake. Roughly chop the cauliflower, zucchini and capsicum into bite-sized pieces. Drizzle over the melted coconut oil and a sprinkle of salt and roast in the oven for 20-30 minutes until the veggies are cooked and slightly crispy.
Cook the Kiwi Quinoa as per instructions on the packet.
In a large saucepan melt the coconut oil, add the curry paste, ginger and coriander. Cook on a medium heat until the onions start to soften (3-5 minutes). Add the chickpeas and cook in the curry spices for a few minutes before adding the coconut cream and stock. Bring to the boil and then reduce to a simmer for 10-15 minutes.
Once the veggies have cooked add them to the curry sauce. Add the tamari and the juice of half a lime.Once you’re ready to serve, add some quinoa into a bowl, then add the curry and top with some coconut yoghurt and fresh coriander.