Coconut & Broccoli Quinoa Curry

Total: 30 mins

This light, fragrant curry features nutty pearls of quinoa and tender veg, simmeredin comforting coconut milk infused with an organic masala spice blend and topped with broccoli florets.

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Ingredients you'll need

From your kitchen

1 tbsp coconut or olive oil
800ml boiling water

You'll need

Large pan

Step by step this way

1.
Tip the quinoa into a sieve and rinse it for 1-2 mins under cold water to wash off the soapy coating. Set aside to drain in the sieve.
2.
Peel and finely dice the onion. Peel and thinly slice the garlic. Peel and thinly slice the ginger, then slice it into thin matchsticks.
3.
Place a large, heavy-based pan on a medium heat for a few mins. When warm add 1 tbsp coconut or olive oil. Add the onion and cook for 5 mins, stirring, till glossy. While the onion cooks, peel the carrots and chop them into small dice.
4.
Tip the cardamom pods into a pestle and mortar and lightly crush them. Remove the papery husks, leaving the seeds. Lightly crush them. Fill and boil your kettle.
5.
When the onion has started to soften, add the garlic, ginger and carrots to the pan. Cook, stirring, for 2 mins. Add 2 tsp garam masala and the crushed cardamom seeds. Stir together for 1 min till the veg are coated in the spices and fragrant.
6.
Tip in the rinsed quinoa and stir till the grains are coated in the spices and oil. Pour in the coconut milk and 800ml hot water from the kettle. Add a good pinch of salt and stir well. Bring to a bubble then turn the heat to low. Pop a lid on the pan and set a timer for 8 mins.
7.
While the quinoa is cooking, trim the dry end from the broccoli. Chop the florets into small bite-sized pieces. Thinly slice the stalk and cut into 1cm-thick slices.
8.
When the quinoa has cooked for 8 mins, take off the lid. Most of the liquid should have been absorbed. Add the broccoli and stir through the quinoa. Pop the lid back on and cook for 3 mins.
9.
After 3 mins the broccoli should be bright green and just tender with a light crunch. Cook for 2-3 more mins if you prefer. Taste and add more salt if you think it needs it. Serve the curry in warm bowls.
10.
Heat, Eat, Repeat^ Spoon the quinoa curry into lidded tubs and store in the fridge for up to three days. Delicious cold if on the go. Or you can warm each portion in a pan with a splash of water for 5 mins. Or in the microwave till piping hot.
11.
Freeze me?^ We don't recommend freezing this dish.

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