Quinoa and Cashew Curry


This is the sort of meal you can eat in deep bowls in front of the TV. It's real comfort food and so fast to prepare.

You can change the carrot to sweet potato or pumpkin if preferred. Sometimes when I've not had green beans or mushrooms I've used diced zucchini in its place. It's a very mild curry so you could safely double all the spices if your family are into spicier food. Go easy on the cayenne pepper though. In the photographed meal I used a combination of red and white quinoa.

This is a very quick recipe cooked in just one pan.

Quinoa Cashew Curry














Preparation time: 10 minutes
Cooking time: 40 minutes
Quantity: Serves 4

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1 tablespoon oil
1 onion sliced
2 teaspoons chopped garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Tiniest pinch cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 large carrot, sliced
600 ml hot water
1 cup pre-processed white or red quinoa
1 can chickpeas, drained
250 gm sliced green beans or mushrooms, sliced
1 can light coconut cream
3 teaspoons stock powder
2/3 cup roasted, unsalted cashews
Salt and pepper to taste



Rinse the quinoa and drain well.

In a large pan sauté the onion and garlic in oil until the onion starts to become transparent.

Add the spices and carrot and continue sautéing for 2 - 3 minutes.

Add the hot water, quinoa and chickpeas, stir well, cover pan with lid, return to the boil and simmer for 10 minutes stirring frequently.

Add beans (or mushrooms), coconut cream and stock powder and simmer for a further 15 minutes with the lid still on the pan.

Add the cashews, simmer minus the lid, for 5 minutes. Adjust seasonings. Serve in bowls.

Serves 4



I've got some organic coconut oil that I like to use for this recipe because I like the flavour but I've left the ingredient just as plain cooking oil here as not everyone will have coconut oil in their pantry. Coconut oil has quite a unique taste. It's very aromatic.


Food Facts:

Quinoa is gluten free. It is regarded as the highly nutritional, super "grain" of the future even though it has been used by the Incas for thousands of years. It is capable of growing in dry, even mountainous areas. It is the seed of a leafy plant related to silver beet and spinach. Quinoa is cooked in much the same way as rice but it quadruples its size in cooking. It can be used with savoury foods but can also be used as a breakfast cereal with honey almonds and berries. It can also be processed into quinoa flour. Raw grains can be sprouted much like other seeds but the sprouting process is very fast. Sprouting boosts its nutritional content even more.


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