Salt Wash Vegetable Curry with Quinoa

Dinner

Ingredients 8 servings

Firm Tofu, cubed, prefrozen 2.0 pound(s)

Chickpeas 2.0 pound(s)

Coconut Cream (13.5 oz) 1.0 can(s)

Green Curry Paste 3.0 tablespoon(s)

Yellow Onions 1.0 whole

Bell Peppers 2.0 whole

Zucchini 2.0 whole

Yellow Squash 1.0 whole

Baby Spinach 2.0 cup(s)

Vegetable Oil 2.0 tablespoon(s)

Quinoa, dry 2.0 cup(s)

Water 4.0 cup(s)

Salt 1.0 teaspoon(s)

Lime, juiced 1.0 whole

Fresh Cilantro, chopped 0.25 cup(s)

Dietary Restrictions

Dairy

Recipe Instructions

PRE-TRIP PREP: Freeze tofu; freezing and thawing gives it a meatier texture. Dice peppers, zucchini, and squash; store in cooler.

ON THE RIVER: Cook quinoa with water and a pinch of salt (bring to boil, reduce, cover 15 min, fluff). Heat oil in a large pot; sauté onion 3 minutes. Add curry paste and stir 1 minute. Add coconut cream; stir until smooth. Add peppers, zucchini, squash, and thawed tofu. Simmer 10 minutes. Add spinach; stir until wilted. Season with salt and lime juice. Serve over quinoa, garnished with cilantro.