One Pot Rainbow Curry

When the snow is falling down outside sometimes you just want to cuddle up with a nice meal that makes you feel all warm and fuzzy but not slow or sluggish. Today, Nutrition Coach and Personal Chef Megan Sheley joins us for the first time to show us a recipe that tastes and feels so good.

2 tbsp olive oil
1/2 tbsp minced garlic
1 tsp minced ginger
2 cups chopped potatoes
1 small head of cauliflower (or 2 cups)
1.5c white onion, chopped
1 large red bell pepper, chopped
2c purple cabbage, chopped
1 can chickpeas
1c frozen peas
1 can fire roasted diced tomatoes
1 can full-fat coconut milk
1 jar (4oz) red curry paste
1/2 tsp turmeric – I add this for anti-inflammatory properties
1.5 tsp of salt
1/2 tsp pepper
1/2 lime, juiced
1/2 tsp sriracha & cayenne (optional – this is just for spice)
2 tbsp peanut butter (this adds depth to the flavor and helps to cut the acidity)
1c quinoa
2c water
1 tsp pure maple syrup

In a small sauce pan add quinoa and water and bring to a boil. Once boiling, cover and reduce to a simmer – cook for 12-15 minutes stirring occasionally. Once water is evaporated and quinoa is fluffy, remove from heat. Keep covered.

In a large hot pot, add in olive oil, garlic, ginger, and potatoes. Cook for 3 minutes. Add cauliflower florets, cook for another 2-3 minutes. Add onion, bell pepper, cabbage, and chickpeas and cook for another 2 minutes. Add turmeric and red curry paste – stir well to coat all of the veggies. Add in roasted tomatoes, coconut milk, peanut butter, lime, salt, pepper, cayenne/sriracha, and frozen peas. Stir well, cover for 15-20 minutes with heat on simmer.

Add a splash of maple syrup to your quinoa (I know this seems weird but the sweet quinoa with the spicy warm curry makes for a great flavor combination). Serve curry with maple quinoa and cilantro! Enjoy!

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