Coconut Quinoa with Coconut Curry

by Tarla Dalal

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This sumptuous dish requires some time to prepare, but it will surely bowl you over with its exotic and exciting flavour and mouth-feel. To start with, the quinoa is cooked in coconut milk, which gives it a very soothing taste.

This Coconut Quinoa is then served with a luscious Coconut Curry, which features a bunch of delicious veggies, a dash of spices and a dose of sumptuous veggie stock too. Red chillies give the Coconut Curry a mild spiciness while tomatoes give it an interesting tanginess. A garnish of mint leaves and a squeeze of lemon adds to the effect, making the Coconut Quinoa with Coconut Curry a top scorer!

Besides Coconut Quinoa you can serve the Coconut Curry with rotis like Bajra Roti , Jowar Bajra Garlic Roti , Bejar Roti , Appa , Makai ki Roti or Chapatis .

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Coconut Quinoa with Coconut Curry recipe - How to make Coconut Quinoa with Coconut Curry

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Preparation Time: 25 mins Cooking Time: 43 mins Total Time: 681 hours 8 minutes 4Makes 4 servings
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Ingredients

For The Coconut Quinoa
1 cup quinoa , washed and drained
1/4 cup coconut milk
salt to taste

For The Stock
1/4 cup roughly chopped carrot
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes

For The Coconut Curry
1 1/2 cups coconut milk
1 tsp cornflour
1 tbsp coconut oil
1/2 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1/2 cup finely chopped onions
1 cup capsicum cubes (red and yellow)
1 cup broccoli florets
1/2 cup roughly chopped carrot
2 tsp curry powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
1/2 cup deseeded tomato cubes

For The Garnish
2 tbsp finely chopped mint leaves (phudina) leaves
2 tsp lemon juice

Method

For the coconut quinoa

Combine the quinoa, coconut milk , salt and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Lower the flame and cook on a medium flame for 3 minutes, while stirring occasionally.
Cover with a lid, mix well and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside.

For the stock

Combine all the ingredients along with 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Strain the water using a strainer and discard the vegetables. Keep aside.

For the coconut curry

Combine the cornflour and 1 tbsp of water in a bowl, mix well and keep aside.
Heat the coconut oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the kashmiri dry red chilli, garlic, ginger and onions and sauté on a medium flame for 3 minutes.
Add the capsicum, broccoli, carrot, curry powder, turmeric powder, salt and pepper and sauté on a medium flame for 3 to 4 minutes.
Add the prepared stock, coconut milk, cornflour-water mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.