Coconut Quinoa Curry
Other
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 1.7g
Glucose: 2.2g
Fructose: 2.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 22.9g

Fats

Saturated: 43.4g
Monounsaturated:3g
Polyunsaturated: 2g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 6.4g 26%
Net Carbs: 41
Sodium: 453.6mg 19%
Potassium: 1015.1
Cholesterol: 0

Nutritional Values (g)


Calories: 670 Fat: 52g
Protein: 13g Carbs: 47g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Quinoa (Uncooked)
1 cup / 170 grams
Coconut milk (Nuts, canned (liquid expressed from grated meat and water))
1 3/4 cup / 396 grams
Water (Plain, clean water)
1/2 cup / 118 grams
Coconut oil (NAN)
1 tbsp / 13.6 grams
Onions (Sweet, raw)
1 onion / 331 grams
Garlic (Raw)
4 cloves, minced / 12 grams
Ginger root (Raw)
1 tbsp / 6 grams
Carrots (Raw)
1/2 cup chopped / 64 grams
Broccoli (Cooked, boiled, drained, with salt)
1/2 cup, chopped / 78 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Curry powder (Spices)
1 tbsp / 6.3 grams
Cayenne pepper (Spices, red or cayenne)
1 pinch / 0.36 grams
Vegetable Broth (From bouillons. Low sodium)
1 cup / 240 grams
Coconut milk (Nuts, canned (liquid expressed from grated meat and water))
2 cup / 452 grams
Peas (Green, frozen, unprepared)
1/3 cup / 44.7 grams
Tomatoes (Red, ripe, raw, year round average)
1/4 cup, chopped or sliced / 45 grams
Lemon juice (Raw)
1 wedge yields / 5.9 grams
Fresh cilantro (Coriander leaves, raw)
1 tbsp / 1 grams
Pepper or hot sauce (Ready-to-serve)
2 tsp / 9.4 grams

Instructions

Step 1
Wash quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy, and the liquid is absorbed. Set aside until serving.
Step 2
In the meantime, heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Step 3
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, and another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
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