Thai-Inspired Potato & Tomato Bowl

A rich and aromatic Thai lunch bowl featuring potatoes, tomatoes, and coconut milk served over quinoa with enhanced spice.

Ingredients

• 1 medium, diced Potatoes
• 1/2 cup, chopped Tomatoes
• 1/2 cup Coconut milk
• 1.5 tsp Red curry paste
• 1 tbsp Lime juice
• 1/2 cup cooked Quinoa
• 2 tbsp, chopped Cilantro
• 1/2 tsp, grated Ginger
• 1 tsp (gluten-free) Soy sauce

Instructions

1. Boil or steam diced potatoes until tender, about 15 minutes.
2. In a saucepan, heat coconut milk, red curry paste, and grated ginger over medium heat. Stir well to combine.
3. Add cooked potatoes and tomatoes to the saucepan. Simmer for 5 minutes.
4. Stir in lime juice and soy sauce.
5. Serve over cooked quinoa and garnish with cilantro.

Cuisine: Thai

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch