Author Jean Morrison
Quinoa and Mushroom 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 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.
This is a very quick recipe cooked in just one pan. There is a vegetarian version of it here
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
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Tiniest pinch cayenne pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1 large carrot, sliced
5 rashers bacon chopped into 1 cm strips
600 ml hot water
1 cup pre-processed quinoa
1 can chickpeas, drained
250 gm sliced mushrooms
1 can light coconut cream
3 teaspoons stock powder
Salt and pepper to taste
In a large pan sauté the onion and garlic in oil until the onion starts to become transparent.
Add the spices, carrot and bacon 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 15 minutes.
Add mushrooms, coconut cream and stock powder and simmer for a further 10 minutes with the lid still on the pan.
Add the cashews, stir and simmer, minus the lid, for further 5 minutes. Adjust seasonings. Serve in bowls.
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.
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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