Safety-scanned gluten-free recipe
Coconut Vegetable Curry Over 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.
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- In a saucepan over medium heat, melt coconut oil.
- Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
- 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.
- Add the spiced coconut milk to the pot with the vegetables.
- Add parsley, and stir to combine.Turn the heat to low, cover, and simmer for about 10 minutes longer.
- Remove from heat and discard the piece of ginger.
- Place quinoa on a plate and top with curry.
- Garnish with extra parsley or cilantro and enjoy!
Nutrition
| Calories | 459.4 kcal |
|---|---|
| Fat | 20.9 g |
| Carbohydrates | 56.66 g |
| Protein | 9.82 g |
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Visit Gluten-Free RecipesSource: Spoonacular