Curried Vegetables with Quinoa

This recipe is a perfect blend of aromatic spices and sweetness.  Its also VERY easy for the beginner in curry cooking.  My 10 year old could totally make this!

1 can coconut milk, full fat works better for curries in my opinion and I <3 coconut oil
1/2 zucchini, cut in bite sized piece
1/2 yellow pepper, cut in bite sized piece
1/2 sweet red pepper, cut in bite sized piece
1 can chickpeas (aka garbanzo beans), drained and rinsed
1 medium sweet potato, skin removed and cut in bite sized piece (canned is fine for this but I always recommend organic, and make sure to rinse before adding to the pot)
1/2 cup pineapple, fresh or canned, cut in bite sized piece
1/4 cup golden raisins
2 hand fulls fresh baby spinach
1 cup fresh broccoli
3/4 cup quinoa, rinsed well before adding
 1 tsp cinnamon
1/2 tsp fresh ginger grated, or you can use the ginger from the refrigerator section.
2-3 tsp red curry paste (more if you like it spicy)


Add coconut milk to pan, stir gently until the fat is mixed in.  Stir in curry paste, ginger and cinnamon.  Add sweet potato, yellow and red pepper and zucchini.  Bring to a bubble, but not a full boil.  Cook for about 3 minutes.  Then add quinoa.  Cover and cook about 10 minutes.  Add the rest of the ingredients except spinach.  Cook another 8-10 minutes or until everything is cooked to desired doneness, stirring occasionally.  Throw in spinach for the last two minutes.

This will be a bit soupy, but it will thicken as it sits.  You can put it over rice if you wish, however it is not needed.

Enjoy this VERY filling and super healthy dish!

~Mahma