SERVES: 6 portions
RECIPE TIME: 35-40 Minutes
What you need:
- 1 Tbsp Veggie Oil
- ½ Cup Diced Onion
- 2 Tbsp Minced Garlic
- 2 Tbsp Curry Powder
- 1 Cup Chickpea
- ½ Cup Quinoa, Dry
- ⅓ Cup Broccoli
- ⅓ Cup Carrot
- ⅓ Cup Cauliflower
- 3 Cup Veggie Stock
- 2 Cup Coconut Milk
- 1 Cup Halved Cherry Tomato
- 2 Tbsp Lemon Juice
- Cilantro to Taste
What to do:
- Be sure to wash your hands before you begin.
- Heat veggie oil in a large pot over medium heat. Add garlic and onion and cook until translucent.
- Add curry powder, broccoli, carrots, cauliflower, chickpeas, quinoa and veggie stock. Bring to a slow simmer for about 10-20 minutes, until veggies are tender.
- Add coconut milk, lemon juice and tomatoes.
- Cook for 10 minutes until heated through.
- Top with cilantro. Enjoy!