Quinoa Coconut Curry

1  cup		uncooked Quinoa
3  tablespoons		virgin organic coconut oil
1/2		sweet onion
1/2  teaspoon		ground cumin
3  tablespoons		curry powder
1/2  teaspoon		fine sea salt
3  tablespoons		spelt flour
2  cups		vegetable stock
1  cup		organic coconut milk
1		large tomato, diced
1  cup		Birds Eye Steam Fresh - Mixed Vegetable

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa Coconut Curry ingredients. The serving size for any ingredient in Quinoa Coconut Curry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat coconut oil in a saucepan over medium heat until melted. Add chopped garlic and onion and cook for 4-5 minutes. Add cumin, sea salt, and curry spices and stir well. Add flour very slowly (mine clumped so I am not the best to advise on this part!). Add the vegetable stock very slowly to avoid clumping. Stir in coconut milk and finally add diced tomatoes. Simmer on low for about 30 minutes stirring every now and then. While the sauce is simmering, cook the Quinoa according to the package directions. Mix in cooked vegetables into the Quinoa and pour some sauce over top. Serve with some crunchy crackers or flat bread for scooping.