Quinoa and Kale Coconut Curry

This vibrant Quinoa and Kale Coconut Curry combines the wholesome goodness of quinoa, kale, and bell peppers with the creamy richness of coconut milk. It's a healthy vegetarian dish that bursts with flavors and textures, offering a delightful balance of spices and fresh ingredients. Perfect for a nourishing dinner, this recipe is gluten-free and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can coconut milk (400 ml)
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups kale, chopped
• 2 tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Rinse the quinoa under cold water and drain well.
2. In a medium pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the diced bell pepper and cook for another 3-4 minutes until softened.
4. Add the tomatoes, curry powder, turmeric, salt, and pepper, cooking for another 2 minutes until fragrant.
5. Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.
6. Add the rinsed quinoa, stirring well to combine. Cover and reduce heat to low, cooking for about 15 minutes or until the quinoa is fluffy and has absorbed most of the liquid.
7. Fold in the chopped kale and cook for an additional 5 minutes until wilted.
8. Serve warm, garnished with fresh cilantro if desired.