Pumpkin & Quinoa Curry
Gluten free, vegan, dairy free, egg free, refined sugar free
coconut oil or olive oil
piece of ginger
heaped tbsp tomato puree
sliced into small cubes (peeled and deseeded weight)
can coconut milk
can tinned tomatoes
rinsed in cold water (roughly 3/4 cup)
large handfuls of fresh spinach
Start preparing the pumpkin by deseeding, peeling and chopping into small cubes
Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling
Add all the spices along with the fresh ginger and tomato puree and mix well
Now add the pumpkin pieces to fry for a 3-4 minutes, making sure to mix into the spices
Add the coconut milk, tinned tomatoes, veg stock and rinsed quinoa and stir well
Reduce to a simmer for 30-35 mins (stirring every 10 mins)
Finally add the spinach and simply stir it through, it’s now ready to serve!
Tip: Don’t like or have pumpkins? No worries, you can always use butternut squash or sweet potato in this curry instead!
Tip: If you love spicy curries then just double the quantities of the spices!
Healthy Living James