Main Dishes

Thai Red Curry Vegetable Tacos

Kristin's Kitchen
April 10, 2017

Garlic and ginger vegetables and quinoa topped with a sweet corn, red pepper curry sauce and crispy bok choy!

4
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tablespoon coconut oil, melted
1 large red bell pepper, cut into 1/4 inch strips
1 cup frozen corn
1 tablespoon lime juice
1 1/2 teaspoons Thai red curry paste (or to taste)
1/4 cup + 2 tablespoons coconut milk
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch ginger root, minced
4 scallions, thinly sliced and separated
1 medium carrot, cut into 2 - 3 inch matchsticks
4 ounces shiitake mushrooms, thinly sliced
8 ounces bok choy leaves or kale, cut into 1/2 thin strips
1 tablespoon olive oil
1/4 cup chopped cashews
Corn or flour tortillas
Salt and pepper, for seasoning
Preheat the oven to 400 degrees and line two baking sheets with parchment paper Add the quinoa and vegetable broth to a medium pot over high heat. Once boiling, cover and lower the heat to a simmer. Cook...
See the full directions on my site
Nutritions

Calories
910

Sodium
682mg
28% DV

Fat
49g
75% DV

Protein
16g
33% DV

Carbs
52g
17% DV

Fiber
9g
39% DV
Vegetarian

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8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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