I love this recipe. It is so easy and quick to prepare – a great mid-week, nutritious winter warmer! You can vary the flavours by using different curry pastes and also by using different vegetables. Or if you only have frozen that’s fine too! I usually use whatever I have in the fridge but I really like pumpkin, capsicum, mushrooms, zucchini, eggplant... I usually get carried away and use too many and it still tastes delish! Quinoa is a grain like seed, traditionally used by the Incas of South America. It is a gluten-free super food, high in complete protein and has many health giving benefits.
Serves 4
2 heaped tablespoons of your favourite curry paste
1 onion chopped
200g quinoa rinsed (any colour – I use tri-colour quinoa)
700g of mixed frozen or freshly chopped vegetables of your choice
2x 400ml cans of coconut milk
250mls water
Salt
Coriander
Method
Saute onion and curry paste in a large pot to release the flavours. Add quinoa, vegetables, coconut milk and water. Bring to the boil, reduce and simmer for 15 minutes. Season with salt, and garnish with chopped coriander.
(Recipe from Rose Elliot’s New Complete Vegetarian)
Serves 4
2 heaped tablespoons of your favourite curry paste
1 onion chopped
200g quinoa rinsed (any colour – I use tri-colour quinoa)
700g of mixed frozen or freshly chopped vegetables of your choice
2x 400ml cans of coconut milk
250mls water
Salt
Coriander
Method
Saute onion and curry paste in a large pot to release the flavours. Add quinoa, vegetables, coconut milk and water. Bring to the boil, reduce and simmer for 15 minutes. Season with salt, and garnish with chopped coriander.
(Recipe from Rose Elliot’s New Complete Vegetarian)
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