Our vegetarian experiment is drawing to a close, and I hadn’t yet made a curry. I also had a lot of vegetables in my refrigerator that needed using. In addition, I wanted to take advantage of my new stainless steel compost bin from Lee Valley and cut up a bunch of vegetables. Hoorah.
I got the inspiration to make my own curried quinoa from fellow WordPress food blogger Lindsay at The Food Operas.
Dice up a medium onion, three medium carrots, three carrot-sized parsnips, a head of broccoli, a red pepper, and two stalks of celery.
In a large saucepan (preferably one with a wide bottom), heat up some olive oil and chuck in your vegetables. Cook until tender.
Pour in two large handfuls of quinoa, together with a can of coconut milk and a few tablespoons each of red curry paste and minced garlic (I like the stuff that comes in jars). Bring to a boil and leave to simmer for 20 minutes. Before serving, add a dash of tamari or soy sauce and some garlic chili sauce to taste.
We ate it with some na’an. Mmmm.