Green Curry over Quinoa

Based on Jason Wyrick’s Green Curry with Mango and Sweet Potato recipe published in Vegan Health and Fitness magazine.

Ingredients:

1 c. quinoa

2.5 c. water, separated

½ t. salt, separated

1 15-oz can coconut milk

2 T. vegan green curry paste

1 sweet potato, peeled and chopped

2 c. frozen mukimame (shelled edamame)

10-oz bag frozen cauliflower florets

1 bell pepper, chopped (any color is fine; red is colorific)

Juice of 2 limes

1 mango, chopped

¼ c. roasted, unsalted peanuts

Method:
Rinse the quinoa under cold water.  Combine the quinoa, 2 c. water, and ¼ t. salt in a medium saucepan.  Bring to a boil, cover, reduce heat to low, and simmer 15 (or so) minutes until the liquid is fully absorbed but the quinoa is not mushy.  Fluff quinoa with a fork.

Meanwhile, in a deep, large skillet with a lid, heat 2 T. of the coconut milk over medium heat.  Stir in the curry paste until fully combined.  Add the rest of the coconut milk, the remaining 1/2 c. water, and the remaining ¼ t. salt.  Again, stir until fully combined.  Add the sweet potato, bring to a boil, cover, and reduce heat.  Simmer 5 minutes.  Stir in the mukimame and cauliflower, re-cover, return to a simmer, and steam for 5 minutes or until sweet potato can be pierced with a fork.  Add the bell pepper and re-cover.  Steam for 3 minutes or until everything is warmed through but not mushy.  Stir in the lime juice and mango. Add additional salt to season to taste, if desired.

Divide the quinoa between 4 wide, shallow bowls, and spoon the curry over the quinoa.  Serve topped with the peanuts.  Serves 4.