Tag Archives: healthy recipes

Veg and coconut quinoa curry

8 Jun

Whenever I’m up in the mountains, all I want to do is warm the kitchen with wholesome, hearty cooking.

On my train trip up to the Hunter, I was flipping through the latest issue of Wellbeing magazine and landed on a page filled with healthy recipes from Lee Holmes.

So last night, I grabbed a pan and raided the cupboards to come up with a delicious variation of Lee’s Vegetable Quinoa Curry.*

Apologies for the dodgy pic – I’m without Instagram!

What you need

  • 1C quinoa
  • 2 1/2C green beans
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 brown onion
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp tumeric powder
  • 1 tsp sea salt
  • 1 2/2 Tbs coconut oil
  • Half a head of cauliflower, chopped into small florets
  • 1/2C cashews
  • 4 carrots, peeled & thinly sliced
  • 2C water
  • 2C coconut milk
  • 1C coconut cream
  • 2/4 C chopped coriander
How to make it
  • Fill a saucepan with water and bring to the boil
  • Add quinoa and cook for 5 mins
  • Add the beans and cook for another 5 mins, then drain and place aside in a colander
  • In a frypan, saute the garlic, ginger and onion in coconut oil
  • Push the sauteed ingredients to the side of the pan
  • In the pan, toast the coriander, tumeric and coriander for a few mins. Stir consistently
  • Add the cauliflower, cashews and carrots. Stir fry for a few mins
  • Add the water and bring to the boil
  • Reduce the heat to a simmer
  • Add the coconut milk and stir through. Cook from about 10 to 15 mins
  • Turn off the heat and stir the fresh coriander through
  • Fold through the quinoa and green beans
  • Add a good dash of coconut cream and sea salt
  • Bring the pan back up to a simmer and add salt and pepper to taste
  • If  needed, add more fresh coriander and a few tsps of cumin
I then stirred through another blob of coconut cream to thicken the curry and add more flavour. A few more dashes of salt can also boost the taste.
It’s delish!

* Lee Holmes’ original recipe can be found on page 122 of issue 138 of Wellbeing Magazine.

Chuck-it-all-in coconut & pumpkin curry

4 Jun

I’m heading north on Wednesday to spend a few weeks with mum, so I’ve started clearing the fridge and freezing food with fervour.

I found a pumpkin, broccoli and beans in the crisper that were starting to turn. So I bunged them into the wok and created a yummy vegetable curry.

It’s been the perfect dish to tuck into on these cold wintry nights, and I’ve frozen a few portions for ‘take away’ dinners when I get home. Plus, it’s healthy!

Presenting…my quick coconut & pumpkin curry

What you need

  • Wok
  • Green curry paste (follow the suggested amount on the pack. I used 50g)
  • Coconut oil (or another cooking oil)
  • 1 – 1 1/2 cans coconut milk (I used a full-fat, organic milk)
  • Any veggies you have handy: pumpkin, peas, broccoli, green beans and organic carrots went in mine
  • Some steamed rice/brown rice/rice variety such as quinoa

How to make it

  • Heat the coconut oil in the wok
  • Add the green curry paste and stir it all together til hot
  • Pour in a cup or so of coconut milk and bring to a boil
  • When boiled, throw in the vegetables (you might like to soften the pumpkin by roasting in the oven beforehand)
  • Cook over a medium heat, until all vegetables are soft
  • Serve over the rice/alternative
  • Add a good dollop of Greek yoghurt. Mmm……

Enjoy! 🙂

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