30 min Coconut Curry

30 min Coconut Curry 

A quick and easy recipe with all the bold flavors of a complex curry.

You can pair this curry with any grain , potatoes or maybe even a nice piece of fresh, soft naan. I did quinoa for the extra protein, simplicity and for the sake of having everything from prep to plate in 30 min. 

Ingredients 

1 cup quinoa 

80g carrot

120g onion 

200g zucchini 

170g broccoli

80g red pepper

1/2 cup sweet peas

200g yves ground chick'n 

1 tbsp coconut oil

1 tbsp garlic powder

1.5 tbsp medium curry powder

1 tsp ground cinnamon

1 tsp dried chilis

1 400ml can coconut milk

1/2 cup water

1tbsp grated fresh turmeric 

1 tbsp fresh ginger 

Salt&Pepper to taste

1) Start cooking quinoa or grain/potatoes of choice. Chop all veggies into desired size. 

2) Heat a large saucepan on medium heat and add the coconut oil. Add all the veggies except sweet peas. Sprinkle with salt and pepper and cook stirring frequently, until softened- about 5-7 min. 

3) Add curry powder, chili flakes, turmeric, cinnamon, garlic powder and stir. Cook for another 2-3 min. 

4) Add coconut milk, water and a healthy pinch of salt and pepper. Stir and bring to a simmer. Reduce heat slightly and continue cooking for about 15 mins. 

5)Add sweet peas in the last 5 mins of cooking. Taste and adjust seasonings as needed.

6) Serve over quinoa and enjoy!