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30 Minute Coconut Curry

Ingredients For the Curry: 1 Tbsp coconut or olive oil 1 small onion, diced 4 cloves garlic, minced 1 Tbsp fresh grated ginger (or 1 tsp ground) 1/2 cup broccoli florets (or green bell pepper), diced 1/2 cup diced carrots 1/4 cup diced tomato 1/3 cup snow peas (loosely cut) 1 Tbsp curry powder pinch cayenne or 1 dried red chili, diced (optional for heat) 2 cans light coconut milk (sub full fat for richer texture) 1 cup veggie stock Sea salt and black pepper For the Coconut Quinoa: 1 can (14 oz) light coconut milk 1 cup quinoa, rinsed in a fine mesh strainer* 1 Tbsp agave nectar (optional)

Contributed by Tess Chaffin

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