Serves 4
Ingredients
- 1 cup quinoa, rinsed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 T coconut oil
- 1 red pepper, chopped
- 2 baby bok choy
- 1/4 teaspoon chili powder
- 1/2 Tablespoon dried basil
- 1 Tablespoons red curry paste
- 1.5 Tablespoons fish sace
- 1/2 Tablespoon curry
- 1/4 teaspoon white ground pepper
- 1/4 teaspoon thyme
- 1 13.5-oz can coconut milk
- 1 15-oz can chickpeas, rinsed and drained
- Pour 2 cups of water into a small pan and add quinoa. Bring water to a boil, then cover, reduce heat, and simmer, stirring occasionally, for 15-20 minutes or until water is absorbed.
- Meanwhile, while quinoa is cooking, heat coconut oil over medium-high heat in separate large frying pan/wok. Add onions and garlic and saute until onions are translucent.
- Add red pepper and baby bok choy (leaves should be broken off individually and washed). Cook, stirring occasionally, for about 5 minutes or until bok choy begins to soften.
- Add the rest of the ingredients, except for the chickpeas. Stir well and bring to a boil. Reduce heat, cover, and simmer on low heat for 30 minutes. If you want more liquid, add water in small amounts. Stir occasionally.
- After 30 minutes, uncover and add chickpeas. Mix well.
- To plate your curry, put your desired amount of quinoa in bowl and spoon curry on top. Enjoy!