Red Curry Quinoa

Our vegetarian experiment is drawing to a close, and I hadn’t yet made a curry.  I also had a lot of vegetables in my refrigerator that needed using.  In addition, I wanted to take advantage of my new stainless steel compost bin from Lee Valley and cut up a bunch of vegetables.  Hoorah.

I got the inspiration to make my own curried quinoa from fellow WordPress food blogger Lindsay at The Food Operas.

Dice up a medium onion, three medium carrots, three carrot-sized parsnips, a head of broccoli, a red pepper, and two stalks of celery.

Chop up some vegetables!

In a large saucepan (preferably one with a wide bottom), heat up some olive oil and chuck in your vegetables.  Cook until tender.

Pour in two large handfuls of quinoa, together with a can of coconut milk and a few tablespoons each of red curry paste and minced garlic (I like the stuff that comes in jars).  Bring to a boil and leave to simmer for 20 minutes.  Before serving, add a dash of tamari or soy sauce and some garlic chili sauce to taste.

Let that sucker simmer!

We ate it with some na’an.  Mmmm.

I love my na'an.