I’m pretty stuck on this Indian spice combination… you might recognise it from the orange lentil soup recipe, and it’s likely to crop up again in various shapes and forms. Whatever, when something works why change it?
When I make this again (and I will) I’ll be adding in coconut milk and increase the spices a bit. So that’s the version I’m sharing with you. What you see in the photos doesn’t have coconut milk and only has about 2/3 of the spice volume. You could definitely reduce the spices if you’re a sissy.
Indian quinoa curry (serves 4)
Eating dinner out of a bowl is so comforting… especially when it’s super nutritious and tasty. No mac’n’cheese shiz in this kitchen.
- 1 cup quinoa (you could use brown rice or another grain if you like – cook according to packet or whatever. Quinoa is just yummy and apparently healthier)
- 1 tbsp coconut oil (or any other vegetable oil)
- 2 onions, halved and sliced
- 3 cloves garlic, smashed and chopped
- 3 tsp minced ginger
- 1 1/2 tsp mustard seeds
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp tumeric
- 2 tsp curry powder (I’m planning on making this one soon, I think it will be wonderful)
- 1 tsp garam masala
- 1/2 cup coconut milk
- 1/4 cabbage, sliced thinly
- 1 head broccoli, cut into bite-sized pieces (stalk included)
- 2 carrots, sliced
- Rinse the quinoa and boil for 10 minutes. Drain and set aside.
- Heat the oil and stir-fry the onion until golden.
- Add garlic, ginger and spices and stir-fry for 30 seconds or until it smells amazing.
- Add coconut milk and cabbage and stir-fry until the cabbage is just starting to cook – a couple of minutes.
- Add broccoli and carrots and stir fry until the broccoli is bright green and still crunchy.
- Stir in the quinoa until heated through and it’s ready to serve.