Kanchan Koya | June 2023
A Curry to Support Sleep
Kanchan Koya is a paid partner. All opinions and text are her own.
Yield
- 4 servings
Ingredients
- 2 tbsp avocado oil
- 1 small red onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 8-10 curry leaves
- 2 lemongrass stalks, bottom 4 inches sliced into rings
- 1 heaped teaspoon of turmeric
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped mushrooms of choice
- Salt
- Pepper
- 2 cups cooked white beans (canned are fine)
- 1/2 cup rinsed and drained quinoa
- 3 cups vegetable stock
- 1.5 cups coconut milk
- 1 teaspoon cayenne pepper
- Juice of 3 limes
- 2 cups of watercress (or baby spinach)
- 2 tablespoons freshly chopped cilantro
Method
- Heat the avocado oil on a medium-high flame until simmering
- Add the red onion and sauté for 3 minutes until translucent
- Add the ginger and garlic and cook for a minute
- Add the curry leaves, sliced lemongrass stalks, and turmeric and sauté for a minute
- Add the sliced carrots, celery, and mushrooms with large pinches of salt and pepper and sauté to coat with the spice mixture
- Add the white beans and quinoa along with the vegetable stock and stir to combine
- Cover, reduce the flame to a simmer, and cook for about 10 minutes until the quinoa is translucent and softened
- Add in the coconut milk and stir to combine and gently bubble
- Add the cayenne and adjust the salt to taste
- Ladle the curry into a bowl, add a handful of watercress, a generous squeeze of fresh lime juice, and a sprinkling of fresh cilantro, and dig in.
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