I’ve been meaning to put this recipe up for a while now as it is so tasty and very quick and easy. Like most of my recipes this one is high protein for all the athletes / fitness addicts and and it does freeze very well so perfect to make a big batch of for meal prep. Oh and it’s vegan and extremely healthy. Win Win WIN.
1 Tbsp of Coconut Oil
1 large Onion – Chopped
4 Garlic Cloves – Minced
50g Broccoli & Cauliflower florets
50g Carrots – Chopped
50g Tomato – Chopped
1 cup vegetable stock
1 Tbsp of Ginger
1 Tbsp of curry powder
1/2 Tsp of cayenne pepper
3 tins of coconut milk
1 cup of quinoa (if your not a fan of quinoa you can substitute rice but then the recipe will lose its source of protein)
First wash the quinoa and add it to a pot on medium heat with 1 of the tin of coconut milk. Cover over with the lid and leave until the quinoa has absorbed all of the coconut milk, check regularly but usually takes about 15-20 mins. (Or rice and coconut milk if substituting).
In a large saucepan use your coconut oil and saute the onion garlic and ginger.
Add to the saucepan your other two tins of coconut milk, vegetable stock, broccoli, cauliflower, and carrots and bring to a boil.
Add curry powder and cayenne pepper and then turn down to a simmer and leave for about 15 minutes on low heat.
Add tomatoes in the last few minutes as if added too early they will go very mushy.
Serve the curry over the coconut quinoa or rice with a fresh squeeze of lemon juice over the top.