Vegetable curry with quinoa


Calorie content per 100 grams
Calories: 103.38 kcal
Proteins: 3.61 g
Fat: 3.28 g
Carbohydrates: 14.16 g
Servings: 2

Quinoa 100 g.
Beans 100 g.
Tomato 2 pcs.
Carrots 1 pc.
Coconut milk 150 ml.
Water 350 ml.
Lemon ½ pc.
Potatoes 2 pcs.
Cayenne pepper (chili) pinch
Cumin (Zira) pinch
Turmeric pinch
Salt to taste
Greens 50 g.

Cooking method:

  1. Soak the quinoa and beans overnight in warm water to digest better and cook faster.
  2. While the potatoes are cooking, cook the beans and quinoa.
    Cook the beans for 30 minutes, and the quinoa for 15 minutes (after soaking, it cooks very quickly).
  3. Cut carrots and tomatoes into cubes.
  4. Dilute coconut milk with water (optional). You can use homemade coconut milk without diluting it.
  5. Place boiled potatoes, carrots, tomatoes, coconut milk, and spices in a saucepan and cook for half an hour.
  6. Add the beans and cook for another 10 minutes.
  7. Prepare the herbs, rinse them thoroughly.
  8. Done. Garnish with lettuce and fresh herbs.

7 thoughts on “Vegetable curry with quinoa”

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