Quinoa Coconut Curry


1 cup uncooked quinoa
1 cup Chopped, mixed vegetables (I use frozen or leftovers)
3 T virgin coconut oil
1 large garlic clove, chopped
1/2 organic sweet onion
1/2 t ground cumin
3 T curry powder
1/2 t fine sea salt
3 T spelt flour
2 cups vegetable stock
1 large organic tomato, diced


Heat coconut oil in a saucepan over medium heat until melted. Add chopped garlic and onion and cook for 4-5 minutes. Add cumin, sea salt, and curry spices and stir well. In a cup, mix the flour with a little of the stock to make a paste. Slowly mix into the spice onion mixture. Add the rest of the vegetable stock. Stir in coconut milk, and finally add the diced tomatoes. Simmer on low for about 30 minutes stirring every now and then.

While the sauce is simmering, cook the quinoa according to the package directions. Mix in cooked vegetables into the quinoa and pour some sauce over top. Serve with some crunchy crackers or flat bread for scooping, if desired.

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

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