Do you crave warming comfort food, too as soon as the temperatures drop? I need creamy, warm deliciousness for every meal. I start my days with warming oatmeals - check out the free Warming Breakfasts eBook for yummy ideas! And lunch and dinner are alway a combination of leafy salads with warming bowls, like this curried quinoa. Coconut milk makes it creamy, Indian spices make the dish warming, and chili gives it just the right amount of kick.
If you have read my food prep tips, you know that I like to cook a big batch of quinoa just with water, and then I can use it in many different ways. If you don't have any pre-cooked quinoa, you can just let it cook while you prepare the rest of the ingredients. Quinoa is a grain that cooks relatively quickly. If you don't have ground coriander powder, you can leave it out. But the turmeric and cumin are a must! :-)
Prepration times: 25 minutes
Makes 1 serving:
1 carrot, roughly grated
1 garlic clove, minced
¾ cups broccoli florets
¾ cup cooked quinoa
½ cup coconut milk
2 Tbsp white onion, finely chopped
1 Tbsp virgin coconut oil
1 tsp freshly chopped chili (optional)
½ tsp freshly grated ginger
¼ tsp ground turmeric
¼ tsp ground coriander powder
¼ tsp ground cumin
salt and pepper
fresh coriander (cilantro) leaves
toasted cashew nuts, roughly chopped
Heat a small pot over medium heat.
Add the coconut oil, onion, ginger, and chili, and stir for 3 minutes
Add the minced garlic, and stir for one more minute.
Add the spices: turmeric, coriander, and cumin, and continue to stir for 30 sec.
Add the grated carrot, the broccoli florets, and ¼ cup water. Cook this until the veggies soften for 4 minutes.
Add the quinoa and coconut milk, and stir well. Cook down the coconut milk, until the quinoa is creamy. This takes about 8 minutes.
Season with sea salt and pepper.
Garnish with coriander leaves and cashew nuts.
Bonus note: to toast your cashew nuts, heat a pan over medium heat. Toss in the cashew nuts and stir regularly for 2 minutes, until the nuts start to brown on the outside.