Vegetarian Quinoa Curry
Vegetarian Quinoa Curry
Ingredients
- 1 onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 1/4 cups (225 g) quinoa
- 1 1/4 cups (140 g) slivered almonds
- 2 cloves garlic, finely chopped
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 2 1/2 cups (625 ml) chicken broth or vegetable broth
- 2 cups (300 g) butternut squash, peeled, seeded and diced
- 4 cups (1 litre) cauliflower, cut into small florets
- 1 red bell pepper, seeded and diced
- 1/4 cup (10 g) chopped fresh cilantro
- Salt and pepper
Instructions
- In a saucepan, brown the onion with the pepper in the oil. Add the quinoa and almonds and sauté until lightly browned. Season with salt and pepper.
- Add the garlic and spices and cook 1 minute, stirring constantly.
- Add the broth, squash, cauliflower, and bell pepper.
- Bring to a boil. Cover and simmer gently for 12 to 15 minutes. Remove from the heat and stir. Let stand, covered, for 5 minutes or until the quinoa has completely absorbed the liquid. Adjust the seasoning. Sprinkle with cilantro.
Vegetarian Quinoa Curry