Posted in: make
INGREDIENTS (serves 4)
250g mixed colour quinoa, washed
1 onion, chopped
2 cloves of garlic, finely chopped
2 courgettes, chopped into cubes
2 carrots, chopped
1 orange pepper, cut into pieces
4 handfuls of spinach
1 tin of green lentils, drained and washed
750ml organic veggie stock
1 tbsp coconut or rapeseed oil
1 tin of coconut cream
2 tbsp tomato puree
1 tbsp medium curry powder
A sprinkle of flaked almonds
Lime wedges to serve
Juice of 1 lime
Chilli flakes or fresh chilli to serve
Salt and pepper
Heat your oil in a large pan and sauté the onion until translucent.
Once the onion is soft, add garlic and curry powder and cook for a few minutes until the kitchen smells amazing.
Add tomato puree, mix well.
Add all other vegetables, coconut cream, pour in your quinoa and stock. Mix really well.
Turn hob to a medium heat and let your one-pot dish simmer for about 15 minutes. The quinoa will cook at about the same time as everything else. If you need more liquid just add water or a little more stock.
The quinoa is fully cooked when it puffs up. Just try it. Dark coloured quinoa is always a little more crunchy to taste.
Squeeze over lime juice, add chilli flakes and flaked almonds to serve.
- This is a great dish as there is limiting tasing up to do. I love a one-pot meal!
- Always make more and keep in the fridge or freeze ready to eat on another day.
- Add extra chilli for the adults but keep it mild if you want to feed a whole family.
- Use any veggies you have and that you know your family will eat.
- You can use white quinoa also which is a bit softer in taste. I like using mixed quinoa in this dish as it gives it a little more crunch.
- Always add lentils as it adds even more plant based protein to your meal. You could use red split lentils too.