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Savory Veggie Quinoa Curry

Posted by Jessica Nazarali on

This savory, satisfying curry combines nutrient-rich herbs and spices with tasty vegetables. 

Ingredients

  • 1 tablespoon olive oil (or water)
  • 1 medium brown onion - finely diced
  • ½ teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • grind the seeds from 3 cardamom pods
  • pinch nutmeg
  • 2 whole cloves
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • ½ mung dahl
  • 1 cup quinoa - soaked for 6 hours
  • 1 medium carrot - sliced
  • ½ medium cauliflower - cut into florets
  • 1 good handful / 100g green beans - cut into 3cm length
  • 2½ - 3 cups vegetable stock
  • 1 cup peas
  • 2 medium tomatoes - peeled, seeded and diced
  • handful coriander leaves

 

Steps

In a large saucepan, sauté onion and garlic with oil or water until soft.

Add the sea salt, coriander, cumin, turmeric, cinnamon, cardamom, nutmeg, cloves, ginger, garlic and mung dahl.

Cook gently for a minute.

Add the well-drained quinoa, carrot, cauliflower, beans and stir thoroughly.

Add the stock and bring to the boil.

Simmer until cooked (approximately 40 mins).

Remove from heat.  Add peas and tomato, cover and stand for 10 mins.

Toss through the coriander leaves before serving.

  • Dinner
  • quinoacurry
  • vegancurry
  • quinoa