- 1 tbsp coconut oil
- 1 large red onion, peeled and sliced
- 4 cloves garlic, peeled and finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 2 green chillies, finely chopped
- 3 tbsp Thai yellow curry paste
- 2 tsp mild curry powder
- 400ml tin coconut milk
- 240ml (1 cup) water
- 1 vegetable stock cube
- 1 yellow pepper, deseeded and sliced
- 125g (1 cup) mushrooms, sliced
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 100g (1/2 cup) mixed dry quinoa
- 100g spinach, washed
- 1 lime, juice only
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped Thai basil
- 1 courgette, thinly sliced
- Melt the coconut oil in a frying pan and add the onions, garlic, ginger and chilli. Stir fry for a few minutes then add the curry paste and powder. Fry for 30 seconds before adding the coconut milk and stirring well to combine.
- Pour the coconut mixture into a slow cooker and set to high. Add all the remaining ingredients to the pot, reserving the spinach, herbs and courgette. Stir well and leave to cook for 4 hours on high or 8 on low.
- When ready to serve, stir through the remaining ingredients and leave to stand for 5 minutes for the flavours to infuse.
Top Tip: Some Thai curry pastes include fish sauce or shrimp paste as an ingredient so check the ingredients before buying.
Recipe and Images taken from November 2018 (Issue 13) PlantBased Magazine