Curry Flavoured Quinoa Bowl (Plant-Based) 🥘 Blending Traditional Indian and South American Cuisine

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in carbs and calories, while brown rice is more economical.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and may reduce costs.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk cuts calories, while almond milk is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Start by thoroughly washing the quinoa until the water runs clear and then let it soak in water for about 30 minutes.

Dry roast the chopped almonds for about 2 to 3 minutes on medium heat and then add pine nuts and roast for another 1 to 2 minutes. Remove from the pan and set aside for later.

Wipe the pan clean and add cooking oil, onion and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize.

Once the onion has started, reduce the heat to medium or low. Add the finely chopped garlic and continue to fry for a minute or until fragrant. Then add spices (Turmeric, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well.

Add the carrots, soaked quinoa, salt and water to the pan. Bring the water to a rapid simmer and then reduce the heat to low and cook it covered for about 20 to 25 minutes.

Uncover and add the frozen peas and turn off the heat. Mix well.

Add the parsley, raisins, lemon juice and drizzle of olive oil to finish. Check for seasoning and add salt if needed. Ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens