Vegetable Curry Quinoa Bowl

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The Shiksa in the Kitchen
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Ingredients for 6 servings

2 cups quinoa

4 cups vegetable stock

1 tbsp coconut oil or extra virgin olive oil

1/2 medium onion, diced

2 cloves garlic, minced

1 tsp tomato paste

3/4 tsp turmeric

1/2 tsp salt

1/2 tsp curry powder

1/4 tsp ground ginger

1/4 tsp cayenne (if spice sensitive just use a pinch)

1/8 tsp cumin

1 1/4 cup water

1 1/2 tsp cornstarch or potato starch (for Passover use potato starch)

1 small sweet potato, peeled and diced small

3/4 lb cauliflower, cut into bite-sized pieces

1 (15 oz) can chickpeas or garbanzo beans, drained

1/2 cup full fat coconut milk (unflavored and unsweetened)

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped

Raita, greek yogurt or labaneh (optional topping)

Fresh chopped mint or cilantro (optional garnish)

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