This is a dish I make often during the rainy season. It's a product of my love for one-pot meals and my desire to add more non-meat protein to my diet. It started as a meal made from random stuff I had in the fridge, but now I actually make it this way on purpose. Though the steps may seem a bit finicky, the dish itself is easy and easily tweaked to suit your preference.
2 Tablespoons olive oil
1 large onion, roughly chopped
4 large carrots, peeled and roughly chopped
4 inches of fresh ginger root, peeled and roughly chopped
4 - 8 cloves garlic, roughly chopped
4 cups vegetable (or chicken) stock (you could also use plain water but stock adds more flavour) (I use 4 cups water and a heaped Tablespoon of this)
1 heaping Tablespoon red curry paste (I use this one)
1 - 400mL can coconut milk
2 medium zucchini, diced
1/2 cup dry quinoa
1 - 540mL can bean of choice, drained and rinsed (I usually use white kidney beans or chickpeas but I've also used black beans - it really doesn't matter)
Fresh cilantro, roughly chopped
Green onions, sliced
Fresh jalapenos, finely diced
Heat olive oil in large pot over medium-high heat. Add onion and carrot and saute for 5 minutes. Add garlic and ginger and saute for another 5 minutes or so, until onion is transparent.
Add stock and bring to boil. Cover and cook until carrots are tender, 5 - 7 minutes depending on large you chopped them.
Remove from heat and add curry paste and coconut milk. Buzz with an immersion blender (or blend in regular blender) until smooth.
Return to high heat and add zucchini and quinoa. Bring to boil, then cover, turn heat to low, and let simmer for 15 minutes or until zucchini is tender and quinoa is thoroughly cooked.
Remove from heat and add beans.
Top with your choice of toppings and enjoy!
A few things to note:
This recipe makes a lot - approximately 6 - 8 hearty servings. Fortunately it transports well and actually tastes better the second and third day after you make it (the flavours have time to get really friendly with each other. )
Pre-cancer, I hated cilantro. Like, I aggressively hated cilantro. It made me gag. It tasted like old dirt to me. My tastes have changed (it's a thing that can happen with hormone therapy. It makes no sense) and now I actually like cilantro. If you are like pre-cancer me and you hate cilantro? Eliminate it or use parsley. I won't judge.
For even more protein power, I've served this over tofu. It stands on its own as a meal if you are tofu-adverse. Real talk: I've also served it over chicken (#notarealvegetarian).