Thai Red Squash and Quinoa Curry
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Quinoa
- 2 cups quinoa (any variety)
- 2 teaspoons vegetable oil
- 4 cups vegetable broth
- 1⁄2 teaspoon salt
-
Curry
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons soy sauce
- 1⁄2 cup vegetable broth
- 2 teaspoons palm sugar or 2 teaspoons dark brown sugar, grated
- 1 1⁄2 lbs baby squash, halved quartered or 1 1/2 lbs zucchini, sliced 1 inch thick
- 4 ounces baby corn, halved lengthwise
- 4 ounces snow peas, trimmed
- 1⁄3 cup unsalted roasted cashews, roughly chopped (garnish)
- 2 tablespoons lime juice
- lime wedge, to serve (garnish)
directions
- Measure quinoa and vegetable broth. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
- Add vegetable broth and bring to a boil. Stir in the salt and bring back to a rolling boil. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting.
- While quinoa is cooking, heat vegetable oil in another large saucepan. Add the curry paste and stir over medium-high heat for 1-2 minutes, or until the paste seperates. Add the coconut milk, soy sauce, vegetable stock, palm sugar, and stir until the sugar dissolves. Bring to a boil.
- Add the squash and return to a boil. Stir in the baby corn then cover and simmer for 12-15 minutes (until the squash is tender).
- After 15 minutes, turn off the heat and remove the quinoa filled pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and set aside with lid off.
- When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute.
- Dish the quinoa out into serving plates and top with the Red Squash Curry. Scatter the cashews over each plate and use lime wedges for squeezing over. Enjoy!
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