Thai curry with vegetables

Have you ever tried Thai curry with vegetables? Just like Indian curry, this dish has a sensational mix of flavors and ingredients such as ginger, herbs and vegetables. Thai curry is cooked in coconut milk, so it has that special flavor. Instead of rice, I served the dish with quinoa and some fresh arugula. Try the recipe and share your impressions with me!

Ingredients:
½ cup quinoa
1 tbsp coconut or olive oil
a pinch of Himalayan salt
1 tbsp curry
1 tsp grated ginger
2 garlic cloves, minced
1 red pepper, cut into thin strips about 5 cm long
1 yellow, orange or green pepper cut into thin strips about 5 cm long
3 carrots, peeled and cut into rings
1 ½ tsp coconut sugar
½ liter of coconut milk
½ cups of water
1 ½ cups chard washed and cut into strips
1 tbsp Tamari sauce
2 tbsp lemon juice
1 handful of fresh basil or cilantro, finely chopped

Instructions:
Cook the quinoa, season it with salt and let it cool down. To prepare Thai curry, pour oil into a heated pan, then add garlic, curry and a pinch of salt. Simmer it for about 5 minutes. Add ginger and garlic to the pan and stir for another 30 seconds. Then add the peppers and carrots. Fill it with water, coconut milk, coconut sugar, chard, and stir until veggies are softened. Remove the pan from the stove and season the dish with Tamari and lemon juice. Serve the dish on a plate together with quinoa and salad of your choice. Season Thai curry with some fresh herbs such as basil or cilantro.