For Curry:
1 Tbsp coconut or olive oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp fresh grated ginger (or 1 tsp ground)
1/2 cup broccoli florets (or green bell pepper), diced
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas (loosely cut)
1 Tbsp curry powder
pinch cayenne or 1 dried red chili, diced (optional for heat)
2 cans light coconut milk (sub full fat for richer texture)
1 cup veggie stock
Sea salt and black pepper
For Coconut Quinoa:
1 can (14 oz) light coconut milk
1 cup quinoa, rinsed in a fine mesh strainer*
1 Tbsp agave nectar (optional)
For Serving:
Fresh lemon juice, cilantro, mint and/or basil, red pepper flake