30 minute Indian Thai Curry

Ingredients

• 2 cans coconut milk
• 2 tablespoons coconut oil
• 1 large can chick peas
• 3 tablespoons curry powder or more
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 1 quarter lemon squeezed
• 1/4 teaspoon chili powder
• 1 tablespoon basil
• 2 bay leaves
• 1 stick of lemon grass
• 1 onion chopped
• 1'' ginger chopped or powder
• 2 garlic cloves, crushed
• 1 bell pepper chopped
• 2 cups broccoli florets
• 2 cups sliced mushrooms
• 2 Yukon gold potato diced
• ½ cup pumpkin puree
• 1 bunch spinach, cleaned
• 1 cup quinoa
• 2 cups vegetable broth

Instructions

1. Heat coconut oil in pan and add onions, potatoes and bell peppers until onions are translucent.
2. Add garlic and ginger and then pour coconut milk and pumpkin puree mix everything together until even consistency.
3. Add the rest of the spices chickpeas and veggies to coconut milk.
4. Bring to boil, reduce to simmer.
5. Simmer for about 15-20 minutes, until mushrooms and potatoes are cooked, stirring occasionally so it doesn’t burn.
6. In a separate pot, combine 2 cups of broth and 1 cup of quinoa.
7. Bring to boil, reduce heat, cover and simmer until all liquid is absorbed and quinoa is cooked and fluffy.
8. To serve place spinach on plate, top with quinoa and pour curry on top.