This flavorful dish is not only quick and easy to make, but it's extremely versatile. This is one of those dishes that you can adjust based on what vegetables are available to you at the time. We've had this with a plethora of different things, all of which were delicious.
The base is a simple combination of coconut milk (not light, you want the heavier cream for this), a grain (in this case quinoa), and vegetables. In come the spices, and you have yourself a really beautiful meal. Another bonus is that this is one of those dishes that tastes equally as amazing the next day. Because the recipe is so straight-forward, this is a great meal to make when you're wanting left overs for the following day.
This dish is good for any season. While it is quite hearty, the sweet-earthy tones lend a nod towards summer time. It's will leave you satisfied, without leaving you uncomfortably full. If you're looking for a bit more protein, this dish is great with chickpeas added to it as well. If chickpeas aren't your thing, fried tofu is also great. The options are limitless, which is part of the reason this base dish is so appealing.
Rarely do I have all of the correct ingredients for a recipe just hanging out in my pantry, so I tend to take solid ideas for meals and adjust based on what's available. This makes planning by season, or by availability extremely easy. This is another reason why I love this recipe.
If you try a variation, I'd love to know about it! Leave a comment, share on social, spread the delish.
Vegetarian Coconut and Cashew Curry with Red Quinoa
Serves: 4 • Time: 30 min
- 1 cup red quinoa
- 2 cans full fat organic coconut milk
- 1 tsp mild yellow curry powder
- 1 T nutritional yeast
- A handful of freshly chopped cilantro
- 2 cloves garlic, pressed
- 1/2" piece of ginger, peeled and minced
- 1 stalk of lemon grass (discard before plating)
- 1 dash of cayenne
- 1 T local, wildflower honey
- 1/4 cup cashews
- 2 cups brussel sprouts (or other vegetables of choice)
- 5-6 radishes
- 1/4 head of cabbage (recommended regardless of other vegetable choices)
- Cook quinoa according to instructions—or 1 cup dry (sort and rinse) to 2 cups of water. Boil, lower heat to simmer, cover and let cook until water is absorbed.
- In cast iron wok or other cast iron dish, saute vegetables over medium heat
- Add both cans of coconut milk and all seasonings. Cook until vegetables are soft but not over done.
- Remove lemon grass stalk
- Pour sauce and vegetables over quinoa, top with cilantro and cashews.
- Serve immediately.