Coconut Curry Quinoa with Cruciferous Greens

It wasn't until high school, that I had my first curry. Where had this stuff been all my life? The spice was new to me, but it didn't keep me away. So creamy, rich, sweet, with just the right kick of heat – I was hooked.

However, I didn't make it for years, assuming that it would be an arduous task requiring me to find exotic ingredients, grinding away with a mortar and pestle ‘til my arms were sore – maybe even cracking open a coconut myself? I had no idea that it could actually be super simple and easy to make!

This Coconut Curry Quinoa with Cruciferous Greens calls for just 7 ingredients and is ready in under 30 minutes!

There's no sugar, oil salt or fish sauce in this curry, but I think you'll find it just as heavenly as the curries you've had in authentic Asian restaurants.

Curries are often served with rice for the starch, but I decided to mix it up and use quinoa instead! It makes it lighter which is balancing to the coconut sauce, but it also makes it a little richer in protein.

For the veggies, I used my favorite - Trader Joe's Cruciferous Crunch. I love this mix! Instead of just using one or two greens, it offers a greater variety of flavor and nutrients from a blend of chopped kale, brussels sprouts, broccoli, green cabbage, and red cabbage.

However, you don't have to use this mix. Just measure out 10 oz of any cruciferous greens and slice them finely.

Share this Coconut Curry Quinoa and Cruciferous Greens with a friend and they'll think you're a kitchen all-star whipping up gourmet flavor like it's no big deal!

I hope you enjoy this delicious curry – it’s well worth the minimal effort. Would love to hear what you think? Leave a comment below and let us how it goes for you! Will you make this one again?

Coconut Curry Quinoa with Cruciferous Greens

By Chef Katie Mae

Makes 3­–4 servings | Ready in 25 minutes | Stores 1 week in fridge

INGREDIENTS

• ½ onion, diced (3 oz)
• 15 oz can light coconut milk
• 1 tablespoon red curry paste, no sugar added
• 1 tablespoon curry powder
• ¼ cup lime juice (2 limes, juiced)
• 1 cup uncooked quinoa* (6 oz)
• 10oz thinly sliced cruciferous veggies* (i.e. kale, cabbage, broccoli, brussel sprouts)
• 1½ cups water, divided

DIRECTIONS

1. Add the onion to sauté pan over medium-high heat. Cover and sauté for a few minutes until the onion is translucent.
2. Whisk in the light coconut milk, red curry paste, curry powder, lime juice, and 1 cup of water. Cover and bring to a simmer.
3. Stir in the quinoa and cover. Once it returns to a simmer, turn the heat to low. Continue simmering for 5 minutes.
4. Add the greens, another ½ cup of water, and return the cover. At this point, turn the heat up just a little bit to help create more steam that will cook the greens. Cook for about more minutes, depending on how cooked you want your greens to be. Serve warm.

CHEF'S NOTES

Make sure to rinse the quinoa with water before using or buy pre-rinsed quinoa. Otherwise, the quinoa may have a slightly bitter flavor.

In this recipe, I usually use the “Cruciferous Crunch” green mixture Trader Joe’s. I find it convenient and delicious. Feel free to use any cruciferous greens of your choice, but be sure to grate them or slice them thinly before adding.

If you think the pan has become too dry, but your greens and/or quinoa are not done cooking, feel free to add a little more water—¼ cup at a time—as needed until both parts are cooked to your liking. Note that it is ok to cook the dish a little longer without any visible water because the fat of the coconut will help prevent burning and coconutty quinoa may start to become crispy on the bottom of the pan, which is generally good flavor.