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Add a photoHere's a healthy recipe that's totally vegetarian, yet has the full-bodied flavor of curry spice. Curry dishes are best consumed with rice, but since we're talking healthy here, why not serve your vegetarian curry over quinoa? This is what I call flex recipe, meaning you can substitute some of the ingredients with other vegetables or beans of your choice. Be as creative and colorful as you want.
Raciónes: 4
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Ingredientes
- 1 cup quinoa
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup cauliflower florets
- 1 cup garbanzo beans
- 1/2 cup sliced onions
- 1 tbsp curry powder
- 1 cup coconut milk
- 2 cups water
- 1 tbsp brown sugar
- 2 tbsps Olive oil
- Salt and pepper to taste
Direcciones
- Cook the quinoa according to package directions, and set aside. Heat Olive oil in a large wok over medium heat.
- Add onions and cook until they become translucent and soft.
- Add curry powder and water. Stir and cook for one minute.
- Add coconut milk.
- Add in vegetables, starting with cauliflower and carrots, cooking for one minute be
- Add the sugar and salt and pepper to taste.
- Reduce heat and let the mixture simmer for 2 minutes.
- Remove from heat.
- To serve, place a heap cooked quinoa on a serving plate and spread the vegetable mixture over the quinoa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 496 | |
| Calories from Fat 153 | 31% |
| Total Fat 18.06g | 23% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 1084mg | 31% |
| Total Carbs 69.74g | 19% |
| Dietary Fiber 14.1g | 47% |
| Sugars 11.56g | 8% |
| Protein 18.31g | 29% |
