Crucifer Curry with Quinoa

Cauliflower and broccoli, both a part of the cancer-fighting crucifer family of vegetables, add a hearty texture to this scrumptious vegan dinner recipe featuring quinoa, raisins, and coconut milk. Put this spicy dish on your radar for a romantic vegan Valentine’s Day rendevoux.
Cauliflower and broccoli, both a part of the cancer-fighting crucifer family of vegetables, add a hearty texture to this scrumptious vegan dinner recipe featuring quinoa, raisins, and coconut milk. Put this spicy dish on your radar for a romantic vegan Valentine’s Day rendevoux.

Crucifer Curry with Quinoa

Serves 6

Ingredients:

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• 2 tablespoons olive oil

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• 1 onion, halved, thinly sliced

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• 3 cups broccoli florets

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• 3 cups cauliflower florets

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• 2 carrots, diced

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• 2 cloves garlic, minced

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• 2 tablespoons finely chopped fresh ginger

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• Salt and freshly ground black pepper

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• 1 to 2 tablespoons red curry, depending on your taste

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• 1/2 teaspoon dried thyme

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• 1 cup white wine

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• Zest of 1 lime

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• 1 (15-ounce) can coconut milk, shaken well before opening

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• 1-1/2 cups cooked red quinoa

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• 2/3 cup raisins or dried currants

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• 1/4 cup finely chopped fresh parsley or cilantro

 Directions:

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1. Heat oil in a large saucepan over medium heat. Add vegetables and cook, stirring often, until they are softened.

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2. Add garlic and ginger and season with salt and pepper, curry, and thyme. Cook, stirring, for 1 minute or until fragrant.

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3. Add wine and lime zest, scraping the bottom of the pan to loosen any browned bits. Bring to a simmer. Stir in coconut milk and bring to a simmer (do not boil).

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4. Stir in quinoa and currants and bring back to a simmer. Scatter with fresh herbs and serve immediately.

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