One Pot Vegan Curry Stew with Quinoa

This delicious vegetarian stew is easy to prepare, chock-full of vegetables, and, with a quinoa base, protein-rich.

For the stew

YOU NEED:

• 1 small onion, peeled and cut into large pieces
• 1 cloves garlic smashed or chopped
• 1 Tbsp fresh ginger grated or chopped small
• 3 cups assorted fresh or frozen vegetables
  Suggestions:
  cauliflower cut into florets
  carrots, peeled and cut into 1 inch pieces
  butternut squash ( or other seasonal vegetables )
  belll pepper, seeded and chopped
• 1 medium sized tomato chopped or ½ cup chopped canned tomato
• 2 cups chard or other leafy green like spinach or kale, ribs removed and cut torn into large pieces
• 1 cup cooked or 1 can garbanzo beans
• 1 Tbsp curry powder
• 1 tsp chili flakes or chili powder (if using cayenne reduce to ¼ teaspoon)
• 8 fl oz or 1 cup coconut water
• 8 fl oz or 1 cup water
• 2 Tbsp olive oil (or other vegetable oil)
• 2 tsp salt
• 2 cups cooked quinoa (see below)

DIRECTIONS

1. Heat oil in large pot.
2. Add onions, garlic and ginger. Cook over medium heat for 3 minutes stirring often.
3. Add the curry powder and chili flakes or chili powder. Cook over medium heat for 3 minutes stirring often.
4. Add the chopped tomato and continue to cook for 3 minutes.
5. Add the cut up vegetables like carrot, cauliflower, squash and peppers to the pan and stir to coat well with curry spices.
6. Add the coconut water and water and salt. Bring to simmer.
7. Cover pot and let cook for 20 minutes over low heat.
8. Remove lid and add the cooked garbanzo beans and chard ( or other greed). Cover and cook for another 10 minutes.
9. When done remove from heat, uncover and serve.

For the quinoa

YOU NEED:

• 1 cups quinoa (yellow, red or both ), rinsed
• ¼ tsp salt
• 2 ½ cups water

DIRECTIONS

1. Place water and salt in pot and bring to boil.
2. Add quinoa and stir.