I love making one dish meals since they are so easy and I don’t have to make multiple side dishes. It’s hard to resist make such dishes especially when they are packed with spices and flavor. Even though I have posted a few Quinoa dishes earlier, this time I wanted to make some thing that gives a sharp taste to my palates after all Quinoa is quite bland. Recently I came across this recipe from a Good House Keeping magazine. The original recipe included greek yogurt and curry powder but not the curry paste. To make this a vegan dish, I omitted the yogurt part and added a south Indian curry paste which gave the best flavor I can ever find.
- 3/4 cup Quinoa
- 1 1/2 cup water
- 1 medium carrot
- 1 cup green beans
- 2 cups cauliflower florets
- 7 oz tofu
- 1/4 cup sliced red onion
- 2 teaspoon cooking oil
- 2 garlic cloves chopped into small pieces
- 1/2 inch piece ginger chopped into small pieces
- 1/4 cup cashew nuts
- 1 tablespoon curry paste (any south Indian or Madras curry paste. These curry pastes have cream of coconut instead of diary)
- Cilantro leaves
- Cook quinoa
- Wash and peel carrots. Split them into half and then cut them into 1/4 inch thick pieces.
- Wash and snip off the ends of green beans. Cut them into 1 inch pieces (that yields 1 cup)
- Break cauliflower into small florets (which yields 2 cups)
- Steam the above vegetables for about 7-8 minutes and set aside
- Drain tofu and roast in a pre heated oven (400 F) for about 15-20 minutes.
- Add oil to a skillet and add onion and saute until translucent.
- Add chopped garlic, ginger, and cashews and saute for about 3 minutes. Add steamed vegetables, tofu and curry paste and cook cook on low flame for about 2-3 minutes until the curry paste is fully mixed with vegetables.
- Add cooked quinoa and mix well and season with salt. Garnish with cilantro leaves
Yields: about 3 main dishes
Source: Adapted and modified from Vegetable Quinoa Curry from Good House Keeping website