This week is National Curry Week (10th – 16th October). To celebrate Mira Manek, the renowned healthy Indian chef, has kindly shared one of her delicious vegetarian recipes with us (it’s vegan too if you omit the yoghurt or use a dairy free alternative). I’ve been looking for a new quinoa recipe to cook at home so can’t wait to try this one myself- over to Mira- enjoy:
This dish is deliciously hearty, great as a hot curry dish on its own – I have it on a bed of spinach or even as a cold salad. With the sweet potato, this has just the right balance of sweet and savoury. There was some dill yoghurt in the fridge, which I used, but it’s one of those additions that isn’t entirely necessarily… just like the almonds, and the chopped red chillies on top. And in case that’s not enough options, if you have time to bake another sweet potato, then present this curry on top of the baked sweet potato half, rather like a filling. Maybe, just maybe, this dish has too many options! But it’s always good to have options, right? Like the sprinkling of coriander – although, this is, for me, is a must!
Curried Quinoa with Avocado & Sweet Potato
1 small sweet potato, peeled
1 tablespoon coconut oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
pinch asafetida, optional
½ red onion
½ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon salt
juice of ½ lime
2-3 tablespoons vegan yoghurt
Handful chopped coriander
Start by boiling the quinoa for 20-25 minutes on low heat until the quinoa is cooked – it should have soaked up all the water and will be soft. While this is boiling, chop the sweet potato in small cubes and boil in a separate pan in a small amount of water, again on low heat. This could take around 30 minutes – check when sweet potato is soft and cooked. In the meantime, chop the avocado and onions, again into cubes or medium sized pieces. Once the sweet potato is cooked, pour out the water from the sweet potato.
Once the quinoa and sweet potato is ready, place the coconut oil in a large pan and let it melt on low heat, then place the mustard seeds and cumin seeds in the oil and once the mustard seeds start to pop, add a pinch of asafoetida (optional) and immediately add the onions. Once the onions are cooked but not too brown, add the sweet potato and quinoa, then add the cumin and coriander powder, salt and turmeric powder, and mix everything together thoroughly. Add the avocado pieces just before serving, especially if very soft and ripe, as you don’t want them to break
Let me know what you think of this recipe if you make it!
For more of Mira’s Indian-inspired recipes, visit www.miramanek.com