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Coconut Quinoa with Coconut Curry
Tarla Dalal
01 July, 2016
Table of Content
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 .
Tags
Preparation Time
25 Mins
Cooking Time
43 Mins
Total Time
68 Mins
Makes
4 servings
Ingredients
For The Coconut Quinoa
1 cup quinoa , washed and drained
1/4 cup coconut milk (nariyal ka doodh)
salt to taste
For The Stock
1/4 cup roughly chopped carrot
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped onion
1/4 cup roughly chopped potatoes
For The Coconut Curry
1 1/2 cups coconut milk (nariyal ka doodh)
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 onion
1 cup capsicum cubes (red and yellow)
1 cup broccoli floret
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
- 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.
- 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.
- 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.
- Just before serving, re-heat the coconut curry.
- Pour the prepared coconut curry over the coconut quinoa.
- Serve immediately garnished with mint leaves and lemon juice.
Coconut Quinoa with Coconut Curry recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 371 cal |
| Protein | 8.6 g |
| Carbohydrates | 49.6 g |
| Fiber | 13 g |
| Fat | 17.1 g |
| Cholesterol | 0 mg |
| Sodium | 20.4 mg |
Click here to view Calories for Coconut Quinoa with Coconut Curry
The Nutrient info is complete
Archana
May 27, 2011, 6:11 p.m.
coconut quinoa in coconut curry.. Wow this recipe is just superb.. I loved the coconut curry.. Its just amazing taste and also colourful and attractive..
