Coconut Quinoa with Coconut Curry
by Tarla Dalal

This sumptuous dish requires some time to prepare, but it will surely bowl you over with its exotic and exciting flavour and mouth-feel. To start with, the quinoa is cooked in coconut milk, which gives it a very soothing taste.

This Coconut Quinoa is then served with a luscious Coconut Curry, which features a bunch of delicious veggies, a dash of spices and a dose of sumptuous veggie stock too. Red chillies give the Coconut Curry a mild spiciness while tomatoes give it an interesting tanginess. A garnish of mint leaves and a squeeze of lemon adds to the effect, making the Coconut Quinoa with Coconut Curry a top scorer!

Besides Coconut Quinoa you can serve the Coconut Curry with rotis like Bajra Roti , Jowar Bajra Garlic Roti , Bejar Roti , Appa , Makai ki Roti or Chapatis .

This recipe has been viewed 17489 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Coconut Quinoa with Coconut Curry recipe - How to make Coconut Quinoa with Coconut Curry

For The Coconut Quinoa
1 cup quinoa , washed and drained
1/4 cup coconut milk
salt to taste

For The Stock
1/4 cup roughly chopped carrot
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes

For The Coconut Curry
1 1/2 cups coconut milk
1 tsp cornflour
1 tbsp coconut oil
1/2 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1/2 cup finely chopped onions
1 cup capsicum cubes (red and yellow)
1 cup broccoli florets
1/2 cup roughly chopped carrot
2 tsp curry powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
1/2 cup deseeded tomato cubes

For The Garnish
2 tbsp finely chopped mint leaves (phudina) leaves
2 tsp lemon juice

Method
For the coconut quinoa

Combine the quinoa, coconut milk , salt and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Lower the flame and cook on a medium flame for 3 minutes, while stirring occasionally.
Cover with a lid, mix well and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside.

For the stock

Combine all the ingredients along with 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Strain the water using a strainer and discard the vegetables. Keep aside.

For the coconut curry

Combine the cornflour and 1 tbsp of water in a bowl, mix well and keep aside.
Heat the coconut oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the kashmiri dry red chilli, garlic, ginger and onions and sauté on a medium flame for 3 minutes.
Add the capsicum, broccoli, carrot, curry powder, turmeric powder, salt and pepper and sauté on a medium flame for 3 to 4 minutes.
Add the prepared stock, coconut milk, cornflour-water mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.