I cannot take credit for this recipe – only the adaptations that I made. It originated on Adam Hart’s Power of Food blog/website and I KNEW I had to make it! I adapted it slightly to make it fit with my Healthy Living program that I’ve written about before – visit Adam’s site to find the original recipe along with a cool video that shows him making this wonderful dish.
Lisa and I shared this for lunch today – we both loved it!
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
- 1 1/2 cups spinach
Cook this for 20 minutes, then add in the potatoes and quinoa you cooked the night before, until they are heated through.
Serve with lime wedges.
Can you say yummy?
