Quinoa curry recipe with fresh cauliflower and aubergine, plenty of spices and coconut milk. This is a must try recipe, perfect to keep you fuller for longer.
This quinoa curry is a great way to add extra flavours into one dish. Quinoa is known as one of the most protein-rich foods, its gluten free and rich in many vitamins. And if you have ever wondered; it’s pronounced KEEN-wah.
Prep time: 10min | Cooking time: 30min | Serves: 2
150g black quinoa
400ml light coconut milk
4 medium tomatoes
1/2 medium cauliflower
1 medium aubergine
1 large carrot
1/2 medium onion
2-3 garlic clove
1tsp chilli powder
2cm fresh ginger
1tbsp ground coriander
1tbsp olive oil
Cook the quinoa in the medium pan for approx. 25 minutes, drain and leave it aside.
Peel the skin from the tomatoes by leaving them for approx. 1-2 minutes in the hot boiling water, then move them to cold water and peel off the skin.
In the large saucepan over a medium heat add olive oil, chopped onion, grated ginger and garlic, cook until soft, then add turmeric, ground coriander, chilli and salt.
Pour over the coconut milk, tomatoes, approx. 300ml of water and add all vegetables. Bring it to boil, then lower the heat to simmer.
Cook until the vegetables are soft, then add fresh coriander and quinoa. Cook for another 1-2 minutes.
Serve quinoa curry with more coriander on top and fresh chillies for a bigger kick.
Nutritional Estimates Per Serving
Total fat: 23g
Total carbs: 45g