MAGAZINE - BE.ONE
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Sweet potato and Quinoa<br />
curry<br />
serves 4/6 as a side dish or 2 as a main<br />
300 grams of Quinoa (rinsed)<br />
600ml water<br />
1 veg stock pot<br />
1 red onion diced<br />
2 sweet potatoes diced<br />
250g petit pois<br />
2 teaspoons of Garam masala<br />
2 teaspoons of cayenne pepper<br />
2 teaspoons of madras curry powder<br />
2 teaspoons of cumin<br />
2 tins chopped tomatoes<br />
Salt and pepper to taste<br />
1 teaspoon garlic granules<br />
Bunch fresh coriander<br />
Sprig of mint<br />
Alpro soya yoghurt (plain)<br />
¼ cucumber grated<br />
Dice the sweet potato and season with garlic granules, cumin and cayenne. Roast for 15 minutes until<br />
soft.<br />
In a pan fry the onions until slightly soft, add the quinoa, the veg stock pot, the water, all the spices,<br />
petit pois and the tinned tomatoes. Gently bubble away on a low heat stirring frequently as may need<br />
a touch more water depending on the cooking speed of the quinoa. It takes about 20 minutes for the<br />
quinoa to become light and fluffy but may need slightly longer. Mix in the cooked sweet potato, salt<br />
and pepper to season. Sprinkle the coriander on top of the curry to taste.<br />
Mix the grated cucumber, yoghurt and chopped mint into a bowl for the cucumbereita and serve on<br />
the side.<br />
Be.one - 90 - Food
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