The new job is keeping me quite busy (and I am loving every second). The work is challenging and stimulating and exciting all at the same time. I am however still getting into a new life rhythm that juggles career, meal prep, exercise and cherished time with those who make my world go round. That being said by the end of my work day I am ravenous, thus resulting in a mad rush to prep, cook and get a healthy, mindful meal on the dinner table pronto. This curry accomplished just that. On top of the efficiency of this dish, is the added bonus there is still enough left over after dinner to pack up for lunch the following day (even for Jay and I who are notoriously large eaters). That being said, the hands down best aspect of this meal is it’s versatility. So regardless of the dietary restriction you adhere to you will be able to whip up a version that will leave you satisfied (and your house smelling simply delicious). So put away your seamless order, this curry is something you can handle yourself.
Vegetable and Mango Curry with Basil-Ginger Quinoa
Serves 4 to 6 (depending on how much you eat
- 1 cup quinoa (skip if doing Paleo or whole 30)
- 2 cups of water
- 1 tablespoon grated fresh ginger
- 1 tsp of basil
- 1 tbsp of coconut oil
- 1 red onion
- 2 cloves garlic, grated or minced
- 2 cups of chickpeas (or 2 diced chicken breasts if you prefer animal protein)
- 1 bell pepper
- 2 zucchini
- 4 cups of kale
- 1 cup of corn (skip if Paleo or whole 30)
- 1 tsp fresh grated ginger
- 1 can of coconut milk
- 1 cup of vegetable broth
- 3 tablespoon thai red curry paste (I used 3)
- 1 tbsp of soy sauce
- 1 lime
- 1/4 cup fresh cilantro
- 1 mango, diced
- Chili sauce to taste
- In a small pot stir in the quinoa, water, ginger and basil. Bring entire thing to a boil and simmer until quinoa is cooked through. Add more water if needed.
- Add the coconut oil, minced garlic and onion to a large frying pan an sauté until onions are translucent. (if you are opting to include animal protein you would sauté that as well). Remove from the pan and set to the side.
- Chop the bell pepper, zucchini and kale into bite sized pieces. Add to the fry pan.
- Add the corn to the fry pan and sauté all the vegetables for 2 minutes.
- Stir in the coconut milk, broth, ginger and curry paste.
- Add the onion mixture back into the curry, cover and bring the entire curry to a boil.
- Juice the lime into the curry and stir in the cilantro. Cover, reduce the heat to low and simmer for about 10 minutes or until the vegetables are tender.
- Stir in the mango and simmer another 2 to 3 minutes.
- Remove from the heat and serve in a bowl over a bed of quinoa