Chop the garlic and onion and put into a frying pan drizzled with olive oil and on medium/high heat. Cook until onion is translucent.
While the onion is cooking chop up the eggplant, squash, and carrots. Then add the veggies to the frying pan with the onion.
Add in a splash of water and cover the mixture leave on medium/high. Allow the veggies to cook for 5 minutes. Then stir and allow to cook for 5 more minutes or until the veggies are softened.
Sprinkle in 2 tbsp of curry powder and a dash of salt.
Add in the light coconut milk. And stir.
Now cover and simmer on medium/low heat until the mixture boils. Then stir.
Measure out 1 cup of quinoa and add 2 cups of water. Then microwave the quinoa for 4 minutes covered then stir and heat for another 2 minutes. Finally allow to sit for one minute.
The curry is done. Taste and season with salt and pepper.
Serve the curry over quinoa and enjoy!
- 1 onion
- 3 chopped Japanese Eggplants
- 2 Cloves of Garlic Chopped
- 4 chopped carrots
- 2 chopped squash
- I can of light coconut milk
- 2 tbs of curry powder
- 2 tbs of olive oil
- A dash of salt
- 1 cup of cooked red quinoa
Santa Barbara, California