http://www.lawrence.com/users/photos/2014/may/13/273475/

As you may have judged from my last post, I’m sort of obsessed with curry at the moment. Or for the entire seasons of fall, winter and spring. And it doesn’t seem to matter what type — Indian, Thai, a hybrid — I want it.

Luckily, for my rut-loving tendencies, there are all the above types of curry to spice things up, lest my husband and kiddo want to chuck me and all of our curry powder out of the house in a coup.

That hasn’t happened yet, though. So, if you’ll allow me, one last curry recipe before I hope it gets so warm, my stovetop goes on hiatus.

This curry recipe is also a great use for those final overwintered sweet potatoes before we get to the long wait for fresh local ones in the fall. If you don’t have sweet potatoes or want to make this dish a bit more “summery,” replace the sweet potato with a couple of peeled and chopped carrots.

This recipe also happens to have a similar flavor to restaurant-bought coconut-based curries, but is super simple to make. In fact, the most difficult part is waiting for the water to boil for the quinoa. My family’s single caveat with this recipe is that it isn’t very spicy, but it’s sweet, thus, my hubby likes to add Sriracha to his bowl.

Easy Coconut Curry

For the sauce:

1 teaspoon coconut oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1 1/2 to 2 tablespoons curry powder

1 (13.5 ounce) can coconut milk

1 tablespoon tamari, or soy sauce

1 tablespoon pure maple syrup

1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped

1 pound assorted vegetables, chopped (we used frozen broccoli)

1 cup quinoa, rinsed

2 cups water

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce. Serves two to four.

• Recipe from www.detoxinista.com