Prep time : 10 mins
Cook time : 13 mins
Total time : 23 mins
Serves : 4
Vegetable Curry Quinoa Bowls…This delicious vegan dish is a fantastic way to get a healthy dose of vegetables in your day! 240 calories and 7 Weight Watchers SmartPoints
2 tsp ghee or olive oil
2 tbsp minced ginger
4 garlic cloves, minced
2 cups small cauliflower florets
2 cups chopped zucchini
1 red bell pepper, seeded & chopped
2 tbsp mild curry paste
¾ cup lite coconut milk
1 cup canned chickpeas, drained & rinsed
¼ tsp salt, or to taste
¼ tsp ground pepper, or to taste
3 tbsp minced flat-leaf parsley
1 cup cooked quinoa
1.Heat the ghee or oil in a large nonstick skillet set over medium-high heat. Add the ginger and cook, stirring frequently, for 1 minute. Add the garlic and cook for 30 seconds.
2.Stir in the cauliflower and cook, stirring occasionally, for 2 minutes. Add the zucchini and bell pepper, and cook for 1 minute.
3.Add the curry paste and stir until the vegetables are coated. Stir in the coconut milk and chickpeas. Bring to a boil, then reduce heat slightly and simmer until the vegetables are tender, 7 to 8 minutes.
4.Season with salt and pepper, and stir in the parsley.
5.Divide the quinoa between four bowls. Top each with 1 cup of the curry. Serve.
Serving size: 1 cup curry + ¼ cup quinoa | Calories: 239.5 cal | Fat: 11.6g | Saturated fat: 4.1g | Carbohydrates: 32.0g | Sugar: 3.1g | Sodium: 652.4mg | Fiber: 8.1g | Protein: 8.0g | Cholesterol: 5.0mg