If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
* You can sub 1 tsp ground ginger per 1 Tbsp fresh. * You can sub 1 dried red chili, diced per 1 pinch cayenne. *An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice. *Curry slightly adapted from Tyler Florence *Coconut quinoa adapted from Cookie and Kate *Nutrition information is a rough estimate. *This recipe is inspired by both Thai and Indian flavors. The vegetables used are more common in Thai curries. You can learn about the origin of curry powder and find a DIY recipe here.