1 teaspoon of coconut oil
half a yellow onion (chopped)
2 cloves of garlic, minced
1 chopped apple
half a cup of raisins
2 tablespoons of curry powder
half teaspoon of turmeric
14 oz coconut milk
1 tablespoon of tamari
1 tablespoon of maple syrup
half a teaspoon of Himalayan salt
1 sweet potato, chopped
1 lb of assorted vegetables – broccoli, carrots, courgette any left overs
1 cup of quinoa
2 cups of water
Method
Bring the water and quinoa to boil, then turn down to simmer while you make the curry sauce.
Saute the oil, onion and garlic, add the coconut milk, curry powder, turmeric, tamari, maple syrup and salt. Whisk and stir.
Taste and adjust the flavourings, add the sweet potatoes and other vegetables, cover and simmer until fork tender.
Serve the fluffy quinoa, piling on the curried vegetables and sauce. Serve with green herbs.
