Gluten-Free Fruity Crumble
Gluten-Free Fruity Crumble requires about 45 minutes from start to finish. This recipe makes 2
Coconut Vegetable Curry Over Quinoa
Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 13 Points
Cuisine
- Indian
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1- inch piece ginger
- 1 green onion finely chopped
- ¼ cup Kettle & Fire Beef Bone Broth
- 2 medium zucchini chopped
- 2 small sweet potatoes peeled and cubed
- 1 400 ml can light coconut milk
- 2 tablespoons garam masala
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 2 tablespoons chopped parsley
- ¾ cup cooked quinoa
Instructions
In a saucepan over medium heat, melt coconut oil.
Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
Add the spiced coconut milk to the pot with the vegetables.
Remove from heat and discard the piece of ginger.
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