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 your oven to 400°F (200°C).
2. 2Measure the 1 cup of quinoa into a medium saucepan and add 2 cups of water. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the 2 cups of water is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow it to steam and become fully fluffy.
3. 3While the quinoa cooks, prepare the vegetables: cut the 1 large sweet potato into 1-inch cubes, cut the 1 medium red onion into 1-inch wedges, and cut the 1 medium yellow bell pepper into 1-inch pieces. Ensure the 2 cups of broccoli florets and 2 cups of cauliflower florets are bite-sized.
4. 4Place all the prepared 1 large sweet potato, 1 medium red onion, 1 medium yellow bell pepper, 2 cups of broccoli florets, and 2 cups of cauliflower florets onto a large baking sheet and spread them in a single layer. Roast in the preheated 400°F (200°C) oven for 25-30 minutes, or until the vegetables are tender when pierced with a fork and have some browned edges.
5. 5In a large pot or deep skillet over medium heat, warm the 3 tablespoons of red curry paste for 1-2 minutes, stirring constantly, until it smells fragrant. Be careful not to let it burn.
6. 6Pour in the 1 can of coconut milk and stir it thoroughly into the warmed 3 tablespoons of red curry paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
7. 7Add the roasted 1 large sweet potato, 1 medium red onion, 1 medium yellow bell pepper, 2 cups of broccoli florets, and 2 cups of cauliflower florets from the baking sheet into the pot with the curry sauce. Stir in the 1 tablespoon of lime juice, 2 tablespoons of gluten-free soy sauce, and 1 teaspoon of coconut sugar. Stir everything together to combine all the ingredients.
8. 8Let the curry simmer gently over medium-low heat for 5-10 minutes, allowing the flavors to blend together. The sauce should thicken slightly during this time.
9. 9Serve the Thai red curry with roasted vegetables spooned over the fluffy 1 cup of cooked quinoa.

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