Vegetable Curry Quinoa Bowl

toriavey.com

Soul a la Carte

2 cups quinoa

4 cups vegetable stock

1 tbsp coconut oil or extra virgin olive oil

½ medium onion, diced

2 cloves garlic, minced

1 tsp tomato paste

¾ tsp turmeric

½ tsp salt

½ tsp curry powder

¼ tsp ground ginger

¼ tsp cayenne (if spice sensitive just use a pinch)

⅛ tsp cumin

1 ¼ cup water

1 ½ tsp cornstarch or potato starch (for Passover use potato starch)

1 small sweet potato, peeled and diced small

¾ lb cauliflower, cut into bite-sized pieces

1 (15 oz) can chickpeas or garbanzo beans, drained

½ cup full fat coconut milk (unflavored and unsweetened)

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped

Raita, greek yogurt or labaneh (optional topping)

Fresh chopped mint or cilantro (optional garnish)

Note: Ingredients may have been altered from the original.

Directions at toriavey.com

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