This recipe is bloody delicious and is baby Rose’s top choice for leftovers the next day. When he takes it to his grandparents’ house for lunch my mum (I hope affectionately) refers to it as ‘that curry thing that he wolfs down’. Actually, it’s not curry at all, but a deliciously fragrant and spicy Moroccan inspired dish. It goes really well with some flatbread and hummus for a Moroccan feast. Originally the recipe is from yup it’s vegan a website run by a vegan from Baltimore, MD. As usual I’ve altered it slightly to suit our tastes and what was in our fridge at the time. Yup it’s vegan is an amazing website and updates and new recipes get posted 1-2 times a week. I’m always going over there for a nosy to see what tasty treats to rustle up for tea. My carbonara recipe originated from one of Shannon’s recipes too.
If you like things spicy you can up the garam masala or add more/different coloured chillies. Be careful about which brand of garam masala you use. I’ve found that some are more spicy than others. M&S is blow your head off spicy! Just to clarify I don’t do my weekly shop in M&S; it was a last minute ‘oh rubbish, I haven’t got any left’ dash to the nearest shop.
1 teaspoon of coconut oil
1 sweet potato
1 red onion
2 teaspoons of garlic paste
1 green chili
1 tablespoon ginger paste
1 1/2 tablespoons of garam masala
1/4 teaspoon of cayenne pepper
1 cup of quinoa (rinsed to remove the bitter outer coating)
1 1/4 cup of vegetable stock
400g cooked chickpeas (1 can)
400g chopped tomatoes (1 can)
1 teaspoon light brown sugar
Lime juice and chopped fresh coriander for serving
- Melt the coconut oil in a large saucepan
- Peel the sweet potato and dice into small cubes. Add the sweet potato and garlic paste to the saucepan and cook for 6-8 minutes until softening.
- Chop the red onion into small pieces and add to the saucepan. Leave for 2-3 minutes to soften.
- Add the ginger and chopped green chili to the saucepan and cook for another minute.
- Add the garam masala and cayenne pepper to the saucepan and stir until the sweet potato and onion are coated in the spices.
- Add the quinoa, vegetable stock, chickpeas, chopped tomatoes and sugar. Stir to combine and place the lid on the saucepan.
- Bring to a boil and then reduce to a simmer. Cook for approximately 20 minutes until the sweet potatoes are cooked through and the liquid has evaporated. You can always add more liquid if the liquid has evaporated before the quinoa has cooked.
- Serve with a squeeze of fresh lime and a sprinkle of fresh coriander
We have this one at least once a week. If you’re short on time I suggest cutting up the sweet potato, onion and chili in advance. Cutting up the sweet potato alone can take 10 minutes and every time we have it I realise that we need a new potato peeler and sharper knives for our kitchen.
If you try it, let me know.
Happy healthy cooking.
Around the Corner Fitness.