60 g mixed quinoa
pinch of salt
355 ml cups water
3 g cumin powder
3 g turmeric powder
2 g chili flakes
3 g ground coriander
10 g coconut oil
½ onion, peeled and chopped
1 clove garlic, peeled and minced
5 g ginger, peeled and minced
10 g green peppers, deseed and chopped
150 g carrot, peeled and cut into 1x1 cm pieces
240 ml water
200 g canned diced tomatoes
20 g canned chickpeas
10 g coconut flakes, toasted till brown (at 175⁰C)
3 g salt
60 g Choy Sum (Chinese Flowering Cabbage)
Put a small saucepan over medium-high heat and add the quinoa along with 1½ cups water and a pinch of salt.
Cook covered, until all the water has been absorbed and the grains begin to burst, or around 20-25 min.
Remove from heat and set aside
Put a large pot over medium-high heat and add the cumin powder, turmeric powder, chilli flakes, and coriander powder.
Toast until fragrant, about 1 min.
Transfer to a plate and set aside
Return the pot to the heat and add the coconut oil.
Once the oil is hot, add the onions and cook until slightly softened, 2-3 min.
Add the garlic, ginger and green peppers. Cook until vegetables are tender, around 1-2 min.
Add the carrots and water to the pot and cover it. Cook until they begin to soften (about 10 min).
Measure and set aside 1 tsp of the spice mixture, this will be used to toss with the coconut later.
Add tomatoes, chickpeas and the remaining spice mixture to the pot, and stir.
Cover the pot and leave to cook, stirring occasionally, until the carrots are tender and the sauce has thickened, or about 5-10 min.
Add the Choy Sum (Chinese Flowering Cabbage) 1 min before turning off the heat, and set aside
Serve carrots over the quinoa and sprinkle with toasted coconut.