Matcha Bowls August 21, 2015
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While the majority of Rawcology recipes are 100% raw, I can’t resist a warming vegetable curry. As the dog days of summer wind down and fall is just around the corner, a vegetable curry is the perfect meal to help make the transition easier. Whether it’s back-to-school or the office routine, brighten up your leftovers by making this colourful vegan dish that will certainly turn heads.
Veggie Red Curry
Equipment needed: 2 large pots
1/4 cup coconut oil 2 cups chopped white onion 1 cup peeled and diced carrots 1 cup diced celery 4 garlic cloves 2 tbsp grated fresh ginger 2 tbsp thinly sliced lemongrass 4 tbsp red curry pate 1 red pepper, diced 2 cups bok choy 1 cup vegetable stock 2 cans coconut milk 1/2 tsp sea salt or to taste 1 cup quinoa (dry) Sunflower sprouts, peas and lime wedges to garnish
Melt the coconut oil in a large pot over medium-high heat. Add the onions, carrots, celery, garlic, ginger, and lemongrass. Stir and cook for about 5 minutes. Add the red curry paste and mix in with the vegetables to cook for another few minutes. Add the red pepper and bok choy and cook for another 5 minutes. In a separate pot, make the quinoa. Add the quinoa to 2 cups water and bring to a boil. Cover the pot and let simmer for about 15 minutes or until all the liquid has been absorbed. Reduce the curry pot heat to medium and stir in the vegetable stock, coconut milk and sea salt. Bring the curry to a simmer and continuously stir to blend in the coconut milk for about 15 minutes. Serve the curry in a bowl over quinoa and garnish with sunflower sprouts, peas and lime wedges. Enjoy!
Veggie Red Curry