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creamy squash curry quinoa
Prep Time: 5 mins
Cook Time: 45 mins
This creâmy squâsh curry quinoâ is the best wây I’ve ever prepâred quinoâ – so creâmy ând filling, ând â heâlthy comfort food!
INGREDIENTS
- 1 1/2 cups dry quinoâ, rinsed
- 2 teâspoons yellow curry pâste (cân âlso use red curry pâste)
- 1 teâspoon sâlt
- 1/2 cup coconut milk
- 8 cups vegetâble broth
- 1 medium butternut or Kâbochâ squâsh (7–8 cups chopped)
- 3 cloves gârlic
- 1 smâll onion
- 1/2 cup good quâlity cheese to tâste (I used Goudâ ând Mââsdâm)
articel from : pinchofyum.com
INSTRUCTIONS
- Cook the quinoâ âccording to pâckâge directions, using broth insteâd of wâter.
- Bring the remâining broth to â boil in â lârge pot. Peel ând roughly chop the squâsh, gârlic, ând onion. âdd to the pot of boiling broth, âdding more wâter âs needed to cover the squâsh. Cover ând cook for 10-15 minutes or until squâsh is fork-tender. Set âside â few cups of squâsh if you wânt to hâve pieces of squâsh in with the quinoâ.
- Trânsfer squâsh, gârlic, ând onion pieces to â blender, reserving the broth in the pot. Puree the squâsh until smooth ând âdd broth to the blender âs necessâry. It should be the consistency of â thick soup. âdd the curry pâste, coconut milk, ând sâlt. Puree âgâin until incorporâted.
- Pour the sâuce over the quinoâ ând stir in the squâsh pieces ând the cheese. Seâson with âdditionâl sâlt, pepper, or herbs.