Quinoa and Ku­mara Turmeric Curry

Good - - FOOD -

This recipe is full of gor­geous flavours and in­gre­di­ents to com­bat stress. Or­ange ku­mara are high in beta-carotene (a form of vi­ta­min A) and their skin is a good source of fi­bre, help­ing you feel full for longer. Mean­while turmeric is thought to have prop­er­ties that may help al­le­vi­ate de­pres­sion and anx­i­ety.

Serves 6 1 cup quinoa 1 tbsp olive oil 2 gar­lic cloves, crushed 1 tsp fresh gin­ger, crushed 1 onion, diced 1 tbsp ground turmeric 1 tsp ground cu­min 1 tsp chilli flakes salt and pep­per, to taste 1 zuc­chini, diced 3 or­ange ku­mara, diced 400g can diced toma­toes 400g can co­conut milk fresh co­rian­der, to gar­nish 1 lime, to gar­nish Rinse the quinoa and place in a saucepan with 1½ cups water. Add a small pinch of sea salt and bring to the boil. Re­duce heat to very low and cover. Sim­mer over a low heat for 15 min­utes or un­til the water is ab­sorbed then turn off the heat. Set aside. Heat olive oil in a large saucepan over a medium heat. Add the gar­lic, gin­ger and onion. Sauté un­til the onion is trans­par­ent. Add turmeric, cu­min, chilli flakes and salt and pep­per to taste. Add zuc­chini and ku­mara, stir­ring to com­bine. Add toma­toes and co­conut milk and al­low to sim­mer, cov­ered, for 20 min­utes. Fi­nally stir through the quinoa. Gar­nish with fresh co­rian­der and lime.

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