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Vegetarian Curry Stew with Cashew Quinoa
Vegetarian Curry Stew with Cashew Quinoa
Author: 
Recipe type: Entree
Cuisine: Asian, Vegan, Vegetarian, Gluten Free
Serves: 6
 
Ingredients
Curry
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon chopped fresh ginger
  • 1 cup carrot rounds (about 3 large carrots)
  • 2 heaping cups broccoli florets (about 1 medium head)
  • 1 and 1/2 cups sliced zucchini (about 1 medium to large zucchini)
  • 1 large red pepper, seeds removed and sliced thin
  • 1 cup water
  • 1/2 cup cooked chickpeas
  • 1 and 1/2 tablespoon curry powder
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup light coconut milk
Cashew Quinoa
  • 1/2 cup uncooked quinoa
  • 1 cup water
  • large handful fresh, chopped parsley
  • 1/2 cup roasted and salted cashews
  • lime wedges, to serve
Instructions
Curry
  1. Heat a large pot over medium heat. Add olive oil, onion, garlic, and ginger to the pot and cook until onion is translucent.
  2. Add the rest of the vegetables and water, cover the pot, and cook until vegetables are cooked through but not over cooked (about 10-15 minutes).
  3. Add the remaining ingredients, toss to combine, and cook for about 5 minutes uncovered.
  4. Store in an airtight container in the fridge for up to a week.
Cashew Quinoa
  1. Cook quinoa according to the package's instructions. When the water has evaporated, turn of the heat, keep quinoa covered and let sit for about 5 minutes. Use a fork to fluff the quinoa.
  2. Once cool, add parsley.
  3. Add cashews right before serving and garnish with lime wedges.
Notes
*You can easily change up the vegetables to include your favorites and what you have on hand.
*Don't leave out the cashews in the quinoa or the lime wedges to serve- the both at a great crunch and flavor that brings the dish together.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/05/08/vegetarian-curry-stew-cashew-quinoa/