One of my favourite ways to cook quinoa is to use a curry paste to infuse into the grain. I mean, if the grain is going to be taking in liquid, then why not make that liquid delicious? Curry filled grains that won’t let you escape the flavour! I do realise that it isn’t as visually appealing this way, but I honestly don’t care. It seems to be a trend on my blog – the ugly food syndrome.
That said; are you someone who gets their curry and rice, but keeps them separate? Or are you a mixer? I’m a mixer, so this pre-mixed option is good for me. My partner doesn’t mix, so this forced pre-mix option is good for me, too.
1 clove garlic, smashed
1 green chilli, finely chopped
2 tsp cumin powder
1 tsp garam masala
2 tsp paprika
1/2 tsp cinnamon
1 cup tomato passata
several potatoes, bite-sized
2 cups veggie stock
1 cup quinoa, rinsed
1. In a large saucepan, heat a little bit of oil.
Once hot, saute the garlic and chilli, then add in the spices.
2. Once the spices become fragrant, add the tomato paste and potatoes.
Cook for 5 minutes.
3. Add the stock, and the quinoa. Stir well, then reduce the heat to a simmer.
Cover the pot with a lid and leave for about 10 minutes.
4. Keep an eye on things, and stir occasionally. After about 15 minutes, remove from
the heat. Keep the lid on and let it sit for another 10-15 minutes.
5. It will be ready once the liquid has gone, the quinoa has opened
and the potatoes are soft. Serve with fresh tomatoes and coriander.
A little coconut yoghurt is also super yummy with this!