Prep Time 10 minutes mins
Cook Time 25 minutes mins
Servings 4 baby sized servings
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1/2 tablespoon minced ginger
- 1 red bell pepper sliced
- 1/4 medium white onion sliced
- 1/2 zucchini chopped
- 1 tablespoon curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1 pinch ground coriander
- pepper
- 1 15oz can coconut milk
- 2/3 cup vegetable broth low sodium
- to serve: brown rice or quinoa
Heat the oil in a medium pot over medium-high heat. Once oil melts, add garlic and ginger and stir for 1 minute or until fragrant. Add the bell peppers, onions, green beans, zucchini, and stir well. Let cook for 5 minutes or until vegetables begin to turn tender. Season with curry powder, turmeric, cumin, coriander, salt and pepper. Add the coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes or until vegetables are fork tender and curry thickens.
Once the curry is done, stir in tofu.
Divide the curry into two bowls with half the quinoa and garnish with cilantro.