This is an easy, healthy, and warming meal for fall or winter nights. Switch up the veggies to your heart's content; the green curry broth makes this dish. If you are familiar with Thai food, you will recognize the flavors. If not, become familiar with Thai food by making this right meow.
Green Curry Quinoa
loosely adapted from Cheese Please
1 cup quinoa
1 14-oz can low-fat coconut milk
2 tbsp green curry paste (can be found in the Asian section of supermarkets)
2 cloves garlic, minced
1 inch piece ginger, minced
1 jalapeno, minced
1 leek, cleaned, trimmed, white/light green parts sliced thin
1 red bell pepper, diced
2 tbsp brown sugar
2 tbsp fish sauce (omit for vegetarian)
1 head cauliflower, cut into florets
1/3 cup frozen peas
2 cups wilting greens (I used kale but spinach would work great)
salt and pepper, to taste
Preheat the oven to 425°. Toss cauliflower with a bit of olive oil, salt, and pepper. Roast in the oven until cooked and the edges are good and browned, about 25 minutes.
Meanwhile, rinse and cook the quinoa according to package directions.
While quinoa is cooking and cauliflower is roasting, heat ~1 tbsp olive oil in a large skillet over medium heat. Add the garlic, jalapeno, ginger, and leek and sauté for about 3 minutes. Add the green curry paste and cook for another minute, stirring constantly. Stir in the coconut milk, brown sugar, and fish sauce. Bring to a boil and simmer for about 5 minutes. Add the red bell pepper, peas, and greens, and cook until greens are wilted, another couple minutes. Stir in the roasted cauliflower and season to taste. Serve over quinoa.