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.

Difficulty: Easy

Preparation: 30 min
Cook: 70 min
Clean up: 15 min

Steps: 4 steps
19 Ingredients

Difficulty: Easy
Steps: 4 steps
19 Ingredients

Preparation: 30 min
Cook: 70 min
Clean up: 15 min

Instructions

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

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

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

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.

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Name: Carrot Masala
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D1H10M0S
Total time: P0Y0M0D1H40M0S
Yield: Serves 1 person
Cuisine: Asian
Ingredients: 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)