Quick Indian Curry with Coconut Quinoa

Quick Indian Curry with Coconut Quinoa Recipe - Delicious and Healthy Meal

Region / culture: India | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Quick Indian Curry with Coconut Quinoa is a flavorful and satisfying dish that combines a variety of vegetables with aromatic spices and creamy coconut milk. The dish is served over fluffy quinoa, making it a complete and nutritious meal.

History

This recipe draws inspiration from traditional Indian curry dishes, which are known for their bold flavors and use of spices. By incorporating a variety of vegetables and coconut milk, this dish offers a modern twist on a classic recipe.

Ingredients

1 small eggplant, cubed
1 small acorn squash or butternut squash, cubed
0.5 one jalapeno or other hot pepper, sliced
1 small sweet potato, cubed
0.5 cup string beans
0.5 cup yellow onions, diced
1 tsp cumin seeds
3 tsp butter or ghee
1 (5 oz (142 g)) can fat-free evaporated milk
1 cup quinoa
2 cups water
1 (8 oz (227 g)) can garbanzo beans, rinsed and drained
0.5 cup raisins
1 tsp coconut extract
0.67 tsp hot Madras curry powder
0.33 tsp curry powder
0.33 tsp garam masala
1 pinch saffron threads (optional)

How to prepare

1. Measure 2 cups of warm water and add saffron threads. Let it soak for now.
2. Meanwhile, cut up all the vegetables.
3. Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker. Then place a vegetable steaming rack above this (the kind that opens up like a flower).
4. Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant, and beans.
5. Oil the gasket, close and lock the pressure cooker, and set heat to medium-high. When high pressure has been reached, cook for 5 to 6 minutes. Depressurize with a quick-release method.
6. Meanwhile, in a medium saucepan, melt your buttery substance and sauté cumin seeds until fragrant, 2 or 3 minutes.
7. Add onions and sauté until soft but not browned.
8. Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
9. Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
10. Remove the rack from the pressure cooker and fluff the quinoa. If it is too watery, resume heating until desired consistency.
11. Serve the curry spooned over quinoa in bowls and enjoy with naan or pitas.

Variations

Add tofu or paneer for an extra protein boost.
Use different vegetables, such as bell peppers, zucchini, or spinach.
Experiment with different spices to customize the flavor of the curry.

Cooking Tips & Tricks

Be sure to cut the vegetables into uniform sizes to ensure even cooking.

- Adjust the amount of hot pepper to suit your spice preference.

- Use a pressure cooker to quickly and efficiently cook the vegetables and quinoa.

- Toasting the cumin seeds before adding them to the curry sauce will enhance their flavor.

Serving Suggestions

Serve this curry over fluffy quinoa and garnish with fresh cilantro and a squeeze of lime juice. Pair with naan bread or pita for a complete meal.

Cooking Techniques

Using a pressure cooker helps to quickly cook the vegetables and quinoa, saving time and preserving the nutrients in the ingredients.

Ingredient Substitutions

Use olive oil or coconut oil instead of ghee.

- Substitute coconut milk with almond milk for a lighter version of the curry.

- Swap out the quinoa for rice or couscous.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the curry in individual bowls over a bed of quinoa, garnished with fresh herbs and a sprinkle of toasted coconut flakes. Add a side of naan bread or pita for a complete meal.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad or a side of roasted vegetables for a well-rounded meal. A glass of mango lassi or chai tea makes a delicious beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Quick Indian Curry with Coconut Quinoa contains approximately 350 calories. This makes it a satisfying and filling meal that won't leave you feeling hungry.

Carbohydrates

This dish is rich in carbohydrates, thanks to the quinoa, garbanzo beans, and vegetables. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

The ghee and coconut milk in this recipe provide healthy fats that are important for brain function and overall health. These fats also help to make the dish creamy and flavorful.

Proteins

Garbanzo beans are a good source of plant-based protein, making this dish suitable for vegetarians and vegans. Protein is essential for muscle growth and repair.

Vitamins and minerals

The vegetables in this dish provide a range of vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (evaporated milk) and nuts (coconut extract). It may not be suitable for those with dairy or nut allergies.

Summary

Overall, this dish is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for a healthy and satisfying dinner.

Summary

This Quick Indian Curry with Coconut Quinoa is a delicious and nutritious meal that is easy to prepare and full of flavor. With a mix of vegetables, spices, and creamy coconut milk, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Quick Indian Curry with Coconut Quinoa. It was a warm summer day, just like today, and I was browsing through the shelves of an old bookstore in the bustling streets of Delhi. As I reached for a book on traditional Indian cuisine, a small piece of paper fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for a delicious curry dish.

Intrigued, I decided to take it home and give it a try. The next day, I gathered all the ingredients listed on the paper and got to work in the kitchen. The aroma of the spices filled the air as the curry bubbled away on the stove, and I couldn't wait to taste the finished dish.

When it was finally ready, I served myself a generous portion of the curry over a bed of fluffy coconut quinoa. The first bite was a revelation - the flavors were bold and complex, with just the right amount of heat. I knew right then and there that this recipe was a keeper.

Over the years, I have made this Quick Indian Curry with Coconut Quinoa countless times, tweaking and perfecting it to suit my tastes. The recipe has become a family favorite, and whenever I make it, it brings back memories of that fateful day in Delhi.

But the story of this recipe doesn't end there. As I shared it with friends and family, I discovered that each person had their own unique twist on it. Some added extra vegetables, while others preferred to make it with chicken or shrimp. I even had a friend who swapped out the quinoa for rice and declared it to be just as delicious.

One day, I was invited to a cooking class where the instructor taught us how to make traditional Indian dishes. As I watched her expertly chop the vegetables and blend the spices, I realized that there were so many variations of the same dish. Each cook put their own spin on it, adding a pinch of this or a dash of that to make it their own.

And that's the beauty of cooking - it's a creative process that allows you to experiment and innovate. You can take a basic recipe and make it your own, infusing it with your personality and preferences. It's a way to connect with your heritage and create something truly special.

So, as I sit here in my kitchen, stirring a pot of Quick Indian Curry with Coconut Quinoa, I can't help but feel grateful for the serendipitous moment that led me to this recipe. It has become a part of my culinary repertoire, a symbol of the joy and creativity that cooking brings into my life.

And who knows? Maybe one day, someone else will stumble upon this recipe and make it their own, passing it down through the generations just like I have. Cooking is a gift that keeps on giving, and I am grateful for every delicious bite along the way.