This vegetable curry is full of anti-inflammatory foods and spices, like ginger, garlic, and coconut milk, that will nourish and even help to heal a damaged gut.
With its crunchy texture and nutty flavor, quinoa adds protein to the dish providing all nine essential amino acids to help build body tissue. Just one cup of quinoa will provide about 8 grams of protein, 5 grams of fiber, and micronutrients like manganese, magnesium, phosphorus, folate, copper, iron, and zinc as well as several B vitamins (B1, B2, B6, B3).
Here’s the recipe:
Ingredients:
1-2 tablespoons coconut oil
2 garlic cloves, minced
2-inch piece of ginger, grated
2 green onions, chopped
½ cup bone broth
4 medium zucchini, chopped
4 small sweet potatoes, cubed
1-2 cans coconut milk
4 tablespoons garam masala
4 tablespoons parsley, chopped
1 ½ cups cooked quinoa
Sea salt and pepper to taste
Instructions:
Melt the coconut oil in a large pan over medium heat, add the garlic, ginger and green onions, and cook until soft – about 5 minutes. Add the broth, zucchini, and sweet potatoes to the pan with the onions and cook, stirring occasionally, until the veggies are tender – about 15 minutes. In a separate small pan, heat the coconut milk and garam masala and seasonings over low heat, stirring, until fragrant – about 10 minutes. Combine the coconut milk with the vegetables, add parsley and stir. Turn the heat to low, cover, and simmer - about 10 minutes. Serve over the cooked quinoa.
Simple Garam Masala: 2 tablespoons ground coriander, 2 teaspoons ground cardamom seeds, ½ teaspoon ground cinnamon, 1 tablespoon cumin, ½ tablespoon black pepper, 1 teaspoon fennel, ¼ teaspoon ground clove, ¼ teaspoon nutmeg.
- Enjoy!
You can find another take on quinoa and veggies here.