Vegetarian Thai Green Curry with spring veggies (Gluten, Wheat, Yeast & Dairy Free)

This is a fabulous thai curry from served with quinoa instead of rice. Slow carbs like quinoa are an excellent alternative to white carbs when you are trying to lose weight. I recommend this recipe in My Little Black Dress 5 Day Detox Plan.

1 cup quinoa, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons Thai green curry paste* (Thai Taste is nice from Tesco)
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1½ teaspoons rice syrup
2 cups packed baby spinach, roughly chopped
1½ teaspoons rice vinegar
1½ teaspoons tamari soy sauce
Garnishes: handful of chopped fresh coriander, to taste
To cook the quinoa, bring a large pot of water to boil. Add the rinsed quinoa and continue boiling for 20 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the quinoa and return the quinoa to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve or use Merchant Gourmet pre cooked quinoa if your in a rush.
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Pour the coconut milk into the pan, along with ½ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.