VegetableCurry1 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.

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