Vegetable Green Curry with Quinoa

Sometimes delicious meals and delicious food are not too conventional. I would consider this to be one of those dishes. I had my heart set on making green curry with some Maesri curry I bought at the H Mart a few weeks ago. Unfortunately, I realized that I didn’t have any coconut milk OR yogurt like Fight the Fat Foodie made. So, what do I do? Use regular lactose free milk. Is this ideal, no way. Did it still come out with a mildly rich curry sauce? Yep.

Here is the recipe as I made it, but you can easily add meat, specifically chicken or shrimp and then use coconut milk instead. Obviously, you could make this with rice too. Quinoa is a bit healthier, so I decided to go that route. As always, you can use any vegetable you want, as some might find chick peas a bit weird, but they add protein and a nice flavor.

Hope you enjoy.

Ingredients:

Serves 4

1 cup whole grain quinoa, cooked according to directions
1 can chick peas, drained and rinsed
1 red pepper, cut into slices
1 onion, cut into strips
~ 1/4 pound cauliflower, cut into small florets
3 small potatoes, cubed
4 teaspoons Maesri Green Curry Paste, Spicy, use 2 less for mild
1 tablespoon sesame oil
1/2 cup milk*
1/4 cup water

*Instead of the milk, you can use coconut milk or yogurt for a healthier version. Don’t use water if using coconut milk.

Add potatoes to boiling water and cook for about 3-4 minutes. Add cauliflower and cook an additional 3-5 minutes, until potatoes are tender. Drain and place in large bowl with cold ice water**

Heat large pan or dutch oven to low heat, add oil. When oil is hot, add onion and peppers. Saute for about 5 minutes, until they start to brown.

Make quinoa according to package. Mine requires about 12 minutes of cooking, plus cooling, which is how much time you will need for the rest of the dish.

Mix curry paste with milk and water in a small bowl and set aside.

Add cauliflower, potatoes and chickpeas to pan. Top with curry mixture. Mix vegetables and increase heat to medium-high. Cook covered for about 8-10 minutes, until all vegetables are tender, but not mushy. Remove from heat and serve with quinoa. Enjoy!