Ask me what my favourite grain is and I would always have to come back to quinoa. Its nutty flavour goes with anything making it extremely versatile to cook with. Since making my Red Pepper & Feta Quiche with a Cauliflower & Quinoa Crust, I’ve been looking at different ways to use this nutrient dense grain and think you are going to love this one as much as I do!
Normally to bulk out curries or to make them suitable for vegetarians we often turn to lentils, red or green. Quinoa is a powerhouse of nutrition and is an invaluable source of protein, it has quite a subtle taste which means that it practically takes on any flavour – it works in this vegetarian curry really well.
This recipe is one of my favourite types, a love them and leave them little number. Once everything is in the saucepan you can simply leave it to get on with it and sit and relax or get busy with something else while it cooks – perfect!
I often eat this curry straight up as it is because it’s quite hearty, bulked out by all that protein from the quinoa. Of course, you can easily add your favourite sides like basmati or wholegrain rice, naan bread, poppadoms and chutneys to make it into a real banquet.