This recipe was developed during the COVID-19 quarantine, when we were severely missing the gym and felt like we needed some hearty vegetables. There is something in a chef’s vernacular that allows them to turn common pantry vegetables into a flavorful and nutritious meal.
For this dish, we added aromatic spices like ginger, garlic, curry and cardamom to help permeate the essence of the full, rich coconut curry. The winter squashes and cauliflower provide texture and meatiness, but the pierced whole jalapeño provides another layer of subtle heat and hints of green pepper. Topping the dish off with fresh herbs helps compliment the spice, while adding shredded coconut and pistachios provides the perfect amount of crunch. We hope this dish brings you as much comfort and joy as it did for us.
Thai vegetable coconut curry with quinoa
Ingredients
- ¼ cup grapeseed or vegetable oil
- 1 medium-sized red onion, thinly sliced
- 2 Tbsp. grated ginger
- 2 Tbsp. garlic, finely diced
- 1 tsp. ground cardamom seed
- 2 Tbsp. organic vindaloo curry seasoning
- 1 cup butternut squash, diced
- 1 cup sweet potato, diced
- 2 cups cauliflower florets
- 1 cup carrots, diced
- 2 cups chickpeas
- 1 large ripe tomato, diced
- 1 quart vegetable stock
- 1 jalapeño pepper
- 1 cup quinoa
- 1.5 cup full fat unsweetened coconut cream
- 1 Tbsp. kosher salt
- 1 tsp. ground pepper
- ¾ cup basil or Thai basil leaves
- 1 cup edamame beans (substitute with green beans)
- ¼ cup cilantro leaves, chopped
- Juice of 1 lime
- ½ cup unsweetened organic coconut flakes
- ½ cup unsweetened coconut yogurt, like So Delicious brand
- ½ cup chopped pistachios or nut of choice
Instructions
- Heat oil in medium size pot at medium heat (we use a Le Creuset Dutch Oven). Add onions,grated ginger and chopped garlic. Stir occasionally to prevent ingredients from burning.
- Once onions have softened and garlic is aromatic, add the cardamom and vindaloo curry. Stir and mix well, so the spices are infused throughout.
- Add butternut squash, sweet potatoes, carrots, cauliflower florets and chickpeas. Add salt and pepper and then mix all ingredients well.
- Make an incision along the side of the jalapeño to release heat and flavor. Add jalapeño, tomatoes and vegetable stock and bring the mix to a simmer.
- Start cooking your favorite quinoa by following directions on package.
- Add coconut cream to mix and bring to a simmer for 25-30 minutes, stirring occasionally until vegetables are cooked through, but firm. Taste for seasoning and add more salt, pepper or curry to your taste.
- Tear basil leaves by hand. Add basil and edamame beans to mix, and bring to a simmer for five minutes (or until the edamame is cooked through).
- Finish by adding juice from one lime and sprinkling chopped cilantro into mix (set some cilantro aside for serving). Taste for seasoning and adjust with more salt, pepper or curry as needed.
- To serve: set ½ cup of cooked quinoa in the center of a wide bowl. Ladle coconut curry mix around quinoa. Top with a sprinkle of shredded coconut, pistachios and a dollop of coconut yogurt.
