Coconut Quinoa Curry

The night before…

  • 1 yam and 1 sweet potato (peel and cut into little pieces about 3/4 inch square) and boil for about 10 minutes- I did this the night before so that it would be easy to whip this up for lunch
  • 1 cup quinoa, cooked
  • Roast almonds (enough for this and more for snacking)

At lunch…

In a large wok type pan put all of this:

  • 1 1/2 cans light coconut milk
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 2 Tbsp curry powder
  • 2 Tbsp cilantro, chopped
  • 1 large tomato, diced
  • 1/4 cup chopped, roasted almonds
  • 2“ piece of ginger, sliced and cut into little pieces
  • 1/2 zucchini, diced
  • 2 cups broccoli, the nice ‘tree’ parts from the top

Cook this for 20 minutes, then add in the potatoes and quinoa you cooked the night before, plus 1 1/2 cups spinach until they are heated through.

Serve with lime wedges