167 reviews · 30 minutes · Vegan Gluten free · Serves 4 · A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
18 ingredients
Produce
- 1/2 cup Broccoli florets
- 1/2 cup Carrots
- 1 Cilantro
- 4 cloves Garlic
- 1 tbsp Ginger, fresh
- 1 Onion, small
- 1/3 cup Snow peas, loosely cut
- 1/4 cup Tomato
Canned Goods
- 3 14-ounce cans Coconut milk, light
- 1 cup Veggie broth
Condiments
- 1 tbsp Agave nectar
- 1 Lemon juice, Fresh
Pasta & Grains
- 1 cup Quinoa, white
Baking & Spices
- 1 pinch Cayenne* ((optional
- 1 tbsp Curry powder
- 1 Red pepper flake
- 1 Sea salt and black pepper
Oils & Vinegars
- 1 tbsp Coconut or olive oil
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