Sauce:
1/2 yellow onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
2 cans coconut milk
2 tablespoon soy sauce
2 tablespoon maple syrup
1 teaspoon salt
Vegetables:
1 small camote (sweet potato)
1 medium sized carrot
1 chayote
1/2 head of broccoli
1/2 head of cauliflower
Quinoa*:
1 cup of quinoa
1.5 cups water
*or substitute this with just white rice
Instructions
Cooking Quinoa
I used a rice cooker and placed 1 cup quinoa to 1.5 cups water and cooked it this way, otherwise:
1. In a small pot, rinse the quinoa gently with water.
2. Bring 1 cup of water to boil at medium-high heat.
3. Add in 1/2 cup of quinoa and bring water to a boil, cover pot and reduce heat to medium-low.
4. Let quinoa cook covered until water is completely absorbed and quinoa is soft (approx. 15-18 mins)
Coconut Curry Sauce
1. In a medium sized pot over medium heat, saute the onions, garlic with 1 teaspoon of coconut oil.
2. Add in the coconut milk, curry powder, soy sauce, maple syrup and salt. Whisk until well combined.
3. Taste the curry to check if it is to your liking, add more curry powder as per your taste.
4. Bring the curry sauce to a simmer and add in camotes (sweet potatoes) and let simmer for 5 mins.
5. Add the remaining vegetables, ensure all vegetables are covered in sauce.
6. Place cover over the pot and let vegetables steam until they are tender.
7. Serve and Enjoy with a bowl of rice or quinoa!
❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤
No comments:
Post a Comment