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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)
Log in to watch this premium content and more!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
-
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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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)
Nutrition
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