Quinoa Curry!

 

Quinoa Curry

According to the website The World's Healthiest foods, 2013 was The year of Quinoa. Research on this grain supports its status as a supergrain, or superfood. It has a rich nutritive value and unlike other grains is a complete protein source. Curry is a blend of spices that provide anti-inflammitory and anti-oxidant benefits. Mix the two together with a few other ingredients and a delicious meal results. 

Recently, a friend of mine brought me dinner (as I recover from an illness, thanks Tiffany!)

So found this recipe by Vegangela

I am going to post her recipe here (it can be found on the link provided to her website as well). I am also going to post some possible variations to cater this recipe to your tastes!

Vegangela's Quinoa Curry Recipe

Ingredients

• 1 cup quinoa, rinsed & drained
• 1 can (400ml) coconut milk
• 1 can (400ml) diced tomatoes
• 3 tbsp curry powder
• 2 tbsp ketchup or tomato paste
• 2 tbsp coconut oil (or other vegetable oil)
• 1 large onion
• 1 clove garlic, minced
• 1 carrot, diced
• 1 can (400g) chickpeas, drained
• 2 large handfuls of chopped spinach or kale
• ½ tsp crushed red chili pepper
• salt and pepper
• cilantro (fresh coriander) (optional)

Instructions

1. In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
3. Add the carrot and saute for a couple minutes.
4. Add the chickpeas and cook for another couple minutes.
5. Add the spinach/kale and cook until wilted, about a minute.
6. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

My Adaptations to this recipe:

I add tamari, about 2 1/2 tablespoons. I also add a second can of lite coconut milk. I add about 1/3 cup of peanut butter to the sauce. I also add a dash or two of cardamom, ginger, cinnamon and cloves. I use 1 1/2 tablespoon of mild yellow curry, 1 tablespoon of medium curry and 1 tablespoon of Cambodian Lemongrass Curry. I add coconut Aminos to sweeten the bitter aftertaste of the curry.  I add diced sweet potato, white potato, cauliflower and sometimes other veggies (such as squash, broccoli, etc.). Finally, I add golden raisins for another sweetness to it and I add cashews (also adds to the texture of the dish). As you can see, this recipe is versatile. Own it to your taste preferences! It will not disappoint!

Variations:

Add:

frozen peas

diced potatoes

diced tofu

chopped cauliflower or broccoli

cashews

#vegangela #curry #quinoa #curryquinoa #quinoacurry #superfoods

#protein