Name: Vegetable Curry Quinoa Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 cups quinoa; 4 cups vegetable stock; 1 tbsp coconut oil or extra virgin olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced; 1 tsp tomato paste; 3/4 tsp turmeric; 1/2 tsp salt; 1/2 tsp curry powder; 1/4 tsp ground ginger; 1/4 tsp cayenne ((if spice sensitive just use a pinch)); 1/8 tsp cumin; 1 1/4 cup water; 1 1/2 tsp cornstarch or potato starch ((for Passover use potato starch)); 1 small sweet potato, peeled and diced small; 3/4 lb cauliflower, cut into bite-sized pieces; 15 oz chickpeas or garbanzo beans, drained ((1 can)); 1/2 cup full fat coconut milk ((unflavored and unsweetened)); 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; Raita, greek yogurt or labaneh (optional topping); Fresh chopped mint or cilantro (optional garnish)