Ingredients

  • Serves 1 person
  • 60 g mixed quinoa

  • pinch of salt 

  • 355 ml cups water


  • spices:

    3 g cumin powder

  • 3 g turmeric powder

  • 2 g chili flakes

  • 3 g ground coriander

  • vegetables:

    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)

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Carrot Masala

Meet your new go-to vegetarian dish! Tender juicy carrots are cooked with an array of spices to incorporate classic Indian flavors into a spicy curry that will satisfy your tastebuds. More commonly eaten with rice or flatbreads such as naan and chapati, this Carrot Masala is served on a bed of quinoa for a hearty yet healthy meal.
  • Easy
  • 30 min
  • 70 min
  • 15 min
  • 4 steps
  • 19 Ingredients
  • Easy
  • 4 steps
  • 19 Ingredients
  • 30 min
  • 70 min
  • 15 min

Instructions

  1. Cooking the quinoa

    • 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

    Cooking the quinoa


  2. Toasting the spices

    • 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

     Toasting the spices


  3. Cooking the vegetables

    • 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

    Cooking the vegetables


  4. Preparing the coconut flakes

    • In a bowl, season the toasted coconut flakes with a pinch of salt and the 1 tsp reserved spice mixture.


Plate and Serve!

Serve carrots over the quinoa and sprinkle with toasted coconut.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 60 g mixed quinoa

  • pinch of salt 

  • 355 ml cups water


  • spices:

    3 g cumin powder

  • 3 g turmeric powder

  • 2 g chili flakes

  • 3 g ground coriander

  • vegetables:

    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)

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