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Wash the quinoa thoroughly. Add to a pan over a medium heat and toast for 3mins. Add the coconut milk, plus 118ml water. Bring to the boil, then reduce heat to a simmer. Cover and cook for 15 mins, or until the quinoa is light, fluffy and the liquid has been absorbed. Set aside.
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Meanwhile, heat a large saucepan or pot to a medium heat and add 1tbsp coconut or olive oil. Add the onion, garlic, ginger, carrot, pepper or broccoli and a pinch each of salt and pepper and stir. Cook for 5 mins, stirring frequently, until softened.
Add the curry powder, cayenne (or chilli pepper), veggie stock, coconut milk, another pinch of salt, then stir. Bring to a simmer, then reduce the heat slightly and cook for 10-15 mins. Add the mangetout and tomatoes in the last 5 mins.