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Vegan Coconut Quinoa Curry in a Hurry

Vegan Coconut Quinoa Curry in a Hurry

Until I visited India in 2012, I had never truly been introduced to Indian cuisine. Yup, that’s right, I went to India for a month only knowing what a Starbuck’s chai latte and butter chicken tasted like.

Fast forward five years later and if I don’t find a good daal every once in awhile, my cravings go wild. My cupboards are also stocked with traditional Indian spices: Cardamom, turmeric, coriander, cumin, ginger and garam masalas. And, I’m still trying to find the name of the delicious dish served at the Ashram I stayed at which tasted like a spicier version of traditional Polish cabbage rolls (If you have the answer, tell me in the comments!)

My favourite curries are vegetarian/vegan, stocked with chickpeas, lentils or beans, and cooked for a long time to let the spices work their magic. In this recipe, throw in whatever vegetables you have to use up in the fridge — peppers, cauliflower, cabbage and spinach would all work. Throw it all together before you go to bed to let the flavours meld. Refrigerate overnight, and then pop the dish back in the slow cooker before you head out for the day.

Hurry home to taste test the results aka you gotta get to your curry in a hurry.

PS – If you need a mid-day pick-me-up, order a Grande Soy, No water, Chai tea latte — it’s the closest thing to the scooped by a ladle chai you’ll find on this side of the world.

Vegan Coconut Quinoa Curry in a Hurry

Recipe adapted from simplyquinoa.com

  • 1 medium sweet potato, peeled and chopped
  • 2 cups broccoli, chopped into bite sized pieces
  • ½ onion, diced
  • 1 can white beans or red lentils, drained and rinsed
  • 1 can diced tomatoes (or 2 tomatoes, chopped)
  • 3 ½ cups coconut milk (This is my favourite brand)
  • ¼ cup quinoa
  • 1 tsp. garlic powder
  • 1 tsp. ginger
  • 1 tsp. turmeric
  • 3 tsp. gluten-free soy sauce (It was all I had on hand!)
  • 1 tsp. curry powder

1)   Add ingredients to a slow cooker. Add 1 cup of water if needed. Stir until all ingredients are mixed and covered by the liquid.

2)   Cook on low for 6-8 hours or high for 3-4 hours.

3)   Curry is ready to eat when the sweet potato is soft.

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