Thai Red Curry with Roasted Vegetables and Quinoa

Ingredients

• 1 cup Quinoa
• 3 tbsp Red curry paste
• 1 can Coconut milk
• 1 large Sweet potato
• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 1 medium Red onion
• 1 medium Bell pepper (yellow)
• 1 tbsp Lime juice
• 2 tbsp Soy sauce (gluten-free)
• 1 tsp Coconut sugar

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cook the quinoa according to package directions.
3. 3Chop the sweet potato, broccoli, cauliflower, red onion, and bell pepper into bite-sized pieces.
4. 4Toss the vegetables with olive oil, salt, and pepper.
5. 5Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
6. 6In a large pot or skillet, sauté the red curry paste for 1-2 minutes until fragrant.
7. 7Add the coconut milk and bring to a simmer.
8. 8Stir in the roasted vegetables, lime juice, soy sauce, and coconut sugar.
9. 9Simmer for 5-10 minutes to allow the flavors to meld.
10. 10Serve the red curry with roasted vegetables over the cooked quinoa.

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