This vegetable-packed stew is quick and easy to make. You can swap in a variety of vegetables depending on what you have in the fridge. Serve with hot sauce, extra herbs, lime wedges and coconut quinoa.
Recipe courtesy of Chef Stefano Faita. Visit @FoodNetworkCA to watch the video.
In a medium sized saucepan combine coconut milk, Knorr® Selects™ Vegetable Bouillon Powder and water. Bring to a boil. Add quinoa, reduce heat to low and simmer, covered, for 15 minutes. Let stand 5 minutes. Fluff with a fork before serving.
While quinoa is cooking, heat coconut oil in a large saucepan over medium heat. Add onion and cook until starting to soften, 3 to 5 minutes. Add garlic, ginger, curry powder and turmeric, cook, stirring, 1 minute. Add coconut milk, Knorr® Selects™ Vegetable Bouillon Powder, water, lentils and diced sweet potato. Bring to a boil, then reduce heat to low and simmer. Cook, stirring often, until sweet potato and lentils are tender, about 5-6 minutes.
Add cauliflower, snap peas and half the cilantro. Cook, until veggies are tender, about 3 minutes. Sprinkle with remaining cilantro before serving. Divide coconut quinoa into bowls, top with curry mixture and serve with a lime wedge.