Quinoa coconut curry

Friday, 23 September 2016

You probably know by know that I love making curry. You can make it in so many variations! I made a new variation this week that turned out so good! It's also a bit different comparing to the two other recipes of curry's I've been sharing with you guys.

Vid det här laget vet ni förmodligen att jag älskar att göra curry. Man kan göra det på så många olika sätt! Jag gjorde en ny variant nu i veckan som blev så god! Den är även lite annorlunda jämfört med de två andra recepten på curry som jag delat med er.

This time I added crushed tomatoes to the base as well and not only coconut milk. I also made it more filling by using both quinoa and sweet potatoes and therefore I had it just by itself and not with rice for example, even though you could have it with rice as well of course, but it was just very filling by itself.

Den här gången hade jag i krossade tomater i basen och inte bara kokosmjölk. Jag gjorde den också väldigt mättande genom att ha i både quinoa och sötpotatis och åt därför bara grytan och inte med ris tillexempel, även fast man fortfarande kan äta den med ris också såklart, men den var väldigt mättande i sig ändå.

Quinoa coconut curry

1. Chop the red onion and garlic finely. Start out by saute the onion with some water in a saucepan. When the onion is a bit soft it's time to add the garlic, curry powder and chili flakes (add the amount of chili after taste).

2. Cut the sweet potato into cubes and put in the saucepan together with the quinoa and 2 dl of water. 

3. Pour in the crushed tomatoes and coconutmilk and let cook for a couple of minutes. 

4. Drain and rinse the chickpeas. Add them and the broccoli to the saucepan and stir around. Add some salt and pepper and let cook on a medium heat under a lid for a couple of minutes. 

5. Taste the sauce with a spoon and add more spices if needed. 

6. Serve the curry by itself or with rice or some bread. Top it with some green leaves. Enjoy!

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