- 1 can of light coconut milk
- 2 cans of regular coconut milk
- Quinoa
- Vegetable stock
- Curry powder
- Cayenne pepper
- Sea salt
- 4 cloves of garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 can of bamboo shoots
- 1 half of sweet onion
- 2 small tomatoes
Step 1: Cooking the quinoa
Take the can of light coconut milk and a half cup or vegetable stock into a small sauce pot. Add one cup of quinoa into the liquid and boil. Once it comes to a boil then the heat down to medium/low heat. Let it cook for 15 minutes or until the quinoa soaks up the liquid.
Step 2: Curry
Cut the vegetables and add them to a big pot. Turn the heat onto medium/ high and add a small amount of vegetable stock to the vegetables and pot. Let them cook for about 5 minutes. Next add the two cans of regular coconut milk and a cup of vegetable stock. Add curry powder and cayenne pepper. Let it come to a boil then. Ring it down to medium heat. Let it cook for 10 minutes.
Serve curry on top of quinoa and add salt to taste.