1 Tbsp coconut oil
1 yellow onion, chopped
2 carrots, peeled and sliced into coins
3 cloves garlic, minced
1 Tbsp minced fresh ginger
3 Tbsp red curry paste (paste, not sauce!)
1 tsp turmeric
1/4 tsp crushed red pepper
14-oz can light coconut milk
5 cups vegetable broth
1/2 cup dry quinoa
1 Tbsp low-sodium soy sauce
1 Tbsp packed brown sugar
8 oz baby portabella or button mushrooms, sliced
juice and zest of 1 lime
14-oz block extra firm tofu, cut into small squares
1 head curly kale, torn into small pieces
chopped cilantro for serving
Heat coconut oil in a soup pot over medium heat. Add onions and saute about 5 minutes, until beginning to soften. Add garlic and ginger and saute another minute. Add curry paste, turmeric and crushed red pepper and saute 1 minute.
Add the coconut milk, broth, quinoa, soy sauce and brown sugar and lime juice. If more liquid is necessary, add another cup of water or broth. Cover and bring to a simmer. Reduce heat and simmer about 10 minutes. Add mushroom and carrots and simmer for an additional 10 minutes.
Stir in kale and tofu and simmer until heated through, about another minute. Remove from heat.
Serve with plenty of chopped cilantro.
Recipe adapted from coffeeandquinoa.com