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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  3. 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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  5. 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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  7. Stir in quinoa and currants and bring back to a simmer. Scatter with fresh herbs and serve immediately.

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