Coconut Vegetable Curry Over Quinoa

Stir in the bone broth, diced zucchini, and sweet potato chunks. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender.

Ingredients

475 mL of Bone Broth

1 piece of Zucchini

1 piece of Sweet Potato

Equipment

Sauce Pan

In a separate small saucepan, combine the coconut milk, garam masala, salt, and black pepper. Warm over low heat, stirring frequently until the mixture is fragrant.

Ingredients

15 mL of Coconut Oil

240 mL of Coconut Milk

15 mL of Garam Masala

2½ mL of Salt

1¼ mL of Black Pepper

Equipment

Sauce Pan

Pour the spiced coconut milk into the main vegetable pot. Add the fresh parsley, cover, and simmer on low heat for an additional 10 minutes.

Ingredients

15 mL of Coconut Oil

240 mL of Coconut Milk

30 mL of Parsley

Equipment

Sauce Pan

Remove the ginger piece, then serve the curry over a bed of cooked quinoa. Garnish with extra fresh parsley or cilantro.

Ingredients

240 mL of Ginger

240 mL of Parsley

240 mL of Quinoa

15 mL of Cilantro