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‘HEALTHY VEGAN’ MEALS DAY 3: RAINBOW QUINOA CURRY this was so quick and easy to…


‘HEALTHY VEGAN’ MEALS DAY 3: RAINBOW QUINOA CURRY 🌈 this was so quick and easy to cook up! Packed full of 3 of your 5 a day, alll good fats from the coconut and protein from the beans and grain 🌾 used quinoa as my grain of choice as it just has SO many benefits:
✨ a complete protein (food source of protein that contains an adequate proportion of each of the nine essential amino acids, difficult to find in a plant based diet)
✨ high in fibre
✨ good for those that are gluten free
✨ full of plant antioxidants, falvinoid
✨high in minerals magnesium & iron

🌈 RAINBOW QUINOA CURRY 🌈

Serves 2

• 150g quinoa • 2 garlic cloves, crushed • 1 onion, chopped • 1 tin of black beans • 150g broccoli • 100g spinach • 2 bell peppers, sliced • 10-20g jerk seasoning (depending on spice levels) • 1/2 can of coconut milk • 400g passata or chopped tomatoes • 1 stock cube • bunch of coriander • 20g desiccated coconut • juice of 1/2 lime

– cook quinoa according to pack with 1/2 the stock cube
– Fry the pepper in some oil for 4 mins, then add in the onion and garlic and cook for 2 mins
– Now add in all the other veg (except for the spinach) and black beans along with the jerk seasoning
– Now add in the coconut milk, other half of the stock cube, passata, lime juice, coriander and season with salt and pepper
– Simmer for 10 mins then take off the heat
– Fluff the quinoa up with a fork, serve onto plates and top with the curry, sprinkling the coconut on top 🥥

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