Curried Quinoa Vegetable Stew #vegan #curry

This vegetable stew is overly healthy and has so much flavor. It's likewise insane simple to make. When you make it once, you'll add it to your ordinary supper revolution. What's more, since it's high on the simple to make scale, I realize you'll quit taking a gander at the formula after you make it a few times.

I've made this a couple of times now and can without much of a stretch see it getting to be one of those go-to plans that, sooner or later feels like they're yours, simply because you've made them so often. It is a major bowl of warm solace. It resembles getting a huge squeeze.

The last time I made it I included some eggplant and additional peppers. This time, I utilized kale rather than spinach. (Simply because I didn't see the word spinach written in enormous letters on my shopping list. Uh oh.) I favor it with additional curry powder and some bean stew chips, however I like my nourishment spicier than most.

Also try our recipe Parmesan Roasted Cauliflower

Curried Quinoa Vegetable Stew is an easy to make and hearty vegan dinner recipe that's loaded with veggies and quinoa and dotted with black beans.

INGREDIENTS

• 1 tablespoon avocado or olive oil
• 1 medium red onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 tablespoons minced, peeled fresh ginger
• 2 tablespoons curry powder
• Optional: 1 teaspoon cayenne powder (if you like it spicy)
• 2 large tomatoes, chopped
• 1 bay leaf
• 4 cups broth
• 1 cup quinoa
• 1 1/2 cups cooked black beans, or one 15-ounce can, rinsed and drained
• 3 tablespoons natural peanut or almond butter
• 1/4 cup chopped fresh cilantro
• 8 ounces kale, torn into bite-sized pieces
• Sea salt and black pepper, to taste

INSTRUCTIONS

1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
2. Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
3. Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.

Read more our recipe : Creamy Beer Cheese Sauce

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