Coconut Quinoa Curry

Suitable for Crystal, Rainbow & Starseed Souls

Yield: 2 servings

Ingredients:

1 large or 2 small sweet potatoes, peeled and cut into 1 cm cubes
2 shallots, peeled and roughly chopped
3 cloves of garlic, peeled and roughly chopped
2” piece fresh turmeric, peeled and roughly chopped (or 1 tbsp jarred pureed turmeric)
1” piece fresh ginger, peeled and roughly chopped
1 tsp cumin powder
1 tsp coriander
½ tsp ground cardamom
¼ tsp ground cloves
1 tsp curry powder
½ tsp garam masala
2 tsp smoked paprika
1 cup quinoa
¼ cup water
1 can coconut milk (398 ml)
2 cups of greens such as arugula, chopped spinach/kale/chard, your choice
¾ cup Olive Oil
Salt and pepper, to taste

Method:

1. Preheat oven to 400°F.

2. Toss sweet potato cubes in a bowl with salt, pepper, smoked paprika, and about ¼ cup of olive oil (or enough to coat).

3. Place evenly on a lined baking tray and roast for 40 minutes or until cooked through. Remove and set aside.

4. While the sweet potatoes are roasting, start the curry. In a food processor, pulse shallots, garlic, turmeric and ginger while slowly adding enough olive oil until it makes a paste (about ½ cup)

5. Heat a deep pot on medium high. Add the paste and let cook out for 8-10 minutes, stirring occasionally.

6. When the paste begins to brown lightly, add the spices. Toast for about 30 seconds, until fragrant.

7. Add the quinoa, water, and coconut milk. Bring to a boil, then reduce to a simmer and cover for 20 minutes. Turn off heat and let sit for 5 minutes.

8. Fluff quinoa with a fork. Fold in sweet potato cubes and whatever greens you like (arugula, etc.). Season to taste with salt and pepper.

9.  Enjoy!

*Side note: If preparing this ahead of time, don’t add the greens until you are ready to eat. They turn a gross green colour that is not appetizing!