Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, coconut curry quinoa (vegan + gluten free). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Curry Quinoa (Vegan + Gluten Free) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Coconut Curry Quinoa (Vegan + Gluten Free) is something which I’ve loved my whole life. They’re nice and they look fantastic.
Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. This coconut curry quinoa is made entirely in one pot.
To get started with this particular recipe, we must prepare a few ingredients. You can have coconut curry quinoa (vegan + gluten free) using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Curry Quinoa (Vegan + Gluten Free):
- Make ready 1 cup quinoa
- Prepare 2 cups unsweetened coconut milk
- Prepare 1 tomato, diced
- Make ready 1/2 zucchini, peeled and diced
- Get 1/2 vidalia onion, peeled and diced
- Get 1/3 cup red curry simmer sauce
- Get 1/8 cup blanched sliced almonds
- Take 2 Tbsp coconut oil
- Make ready 1 Tbsp curry powder
- Take 1 Tbsp coconut flakes, to taste
This vegan coconut curry uses both. By doing this we get an Indian-feel recipe and flavour with a more creamy, rich, and slightly sweet sauce. Category: Dinner, One Pot, Vegan, Gluten Free. I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂.
Steps to make Coconut Curry Quinoa (Vegan + Gluten Free):
- Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil
- Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid - The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer
- In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion
- Continue to cook the vegetables on low-medium heat until they become soft
- Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes
- Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in
- Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed - 1 tbsp does not seem like a lot, but it will go far!
- Serve in bowls and add the coconut flakes to garnish!
I'm looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. All Reviews for Coconut-Curry Lentil Stew Served over Quinoa.
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