Quinoa and Kale Curry
Serves
6
Total Time
27mins
Calories
201
Perfectly cooked quinoa, antioxidant-rich kale and lightly steamed green beans are combined to make this delicious vegetarian curry. Rinse your quinoa thoroughly before adding it to the Thermomix bowl to remove...
- Ginger1 teaspoongrated
- Red onion1halved
- Quinoa150 grinsed
- Carrot3peeled, sliced
- Green beans30 gtopped and tailed
- Kale120 gstem removed
- Limeas neededcut into wedges
- Curry paste2 tablespoons
- Ground turmeric2 teaspoons
- Garlic clove3
- Galangal1 teaspoon
- Extra virgin olive oil50 g
- Vegetable stock400 g
- Pink himalayan salt flakes1 pinch
- Canned tomatoes400 g
- Cilantro14 g
- Plain yogurtas needed
Ingredients
- 1. Add curry paste, ground turmeric, garlic clove, ginger, galangal, red onion and extra virgin olive oil to the TM5 bowl
- 2. Blend with MC in place - approx 3 sec, speed 5
- 3. Scrape down sides of TM5 bowl
- 4. Sauté - approx 5 min, Varoma, speed 1
- 5. Then add quinoa, vegetable stock, pink Himalayan salt flakes, carrot and canned tomatoes to the TM5 bowl
- 6. Add green beans to the varoma tray
- 7. Steam - approx 18 min, Varoma, reverse speed 1
- 8. Add kale to the TM5 bowl
- 9. Cook - approx 2 min, 100°C, reverse speed 1
- 10. Serve in large bowls, topped with green beans and garnished with coriander leaves and with a lime wedge on the side
Method
Make this recipe in the Fresco Recipes App
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