Serves: 4 - 6
My sister loves red curry and asked if I could post a red curry recipe. I thought, how can I make this different then another coconut curry and create it with a twist! That led me to think about lasagna…strange I know but follow me. Both lasagna and curry tend to be associated as a comfort food and fusing them together in a healthy way is a great way to keep your energy level high while still keeping those comforting feelings. This dish uses no cheese, no noodles, and instead incorporates quinoa, a great super grain.
Needs
“Noodles”:
2 medium zucchinis – thinly sliced (around 1/8”)
Goodies:
1 red bell pepper (julienne)
2 carrots - medium size (julienne)
8 tuscan kale leaves - thinly sliced
2 – 3 hot peppers (optional)
Filling:
1 cup quinoa
2 cups water
Curry sauce:
1 can coconut milk (15oz)
4 tbsp red curry paste
2 garlic cloves (minced)
ginger root – thumb nail size (minced)
half an onion
Toppings:
lime slices
sriracha
cilantro
* You will need coconut oil to cook with
Getting Started
Start cooking your quinoa either on the stove or in a rice cooker. I prefer using a rice cooker so that I don’t have to watch it.
Next, chop up your onions, garlic and ginger. Place them in a small bowl and set aside. Then prep your carrots, kale, red pepper, and hot peppers. Toss them into a separate bowl from your onions, garlic, and ginger.
Preheat your oven to 450 fahrenheit. While your oven is preheating, cook your garlic, ginger and onion with 1 tbsp of coconut oil until golden brown. Once cooked, place back into your small bowl.
Using the same pan, toss in your coconut milk and curry paste. Cook on a medium low heat for 2-5 minutes or until it starts to thicken. Once the sauce is finished, scoop out a ½ cup and leave to the side. You will use this before placing into the oven.
Once your quinoa is cooked, place into a large stainless-steel mixing bowl (will help keep the heat). Then take your coconut milk and curry paste mixture (minus a ½ cup) and pore in with the quinoa. Add the cooked garlic, ginger, and onion. Then toss in all of your vegetables, stir and let sit for 5 minutes.
In a cake pan or glass baking dish start layering in your sliced zucchini. Next spread out a layer of your quinoa and vegetable mixture. Be sure to apply a little pressure when spreading on the quinoa mixture. This will help pack down each layer and making them smooth. Repeat layering until you’ve reached the top of your pan and can finish with a layer of zucchini. Pore in the remaining curry mixture on top and place in the oven. Cook for 25 minutes.
Let cool for 5 – 10 minutes before cutting and serving. Once its ready feel free to add any of the toppings listed above and enjoy!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
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