I love curries and I think that pumpkin and sweet potatoes go well in them. To add protein to the dish, I have included Quinoa. Quinoa is a seed that has a fluffy and slightly crunchy texture and it does a great job at absorbing flavours. Quinoa is a great choice for vegans who need to load up on protein as it has all the nine essential amino acids. This recipe serves 4 portions.
1 cup Quinoa (soaked overnight in water & lemon juice)
1 cup Pumpkin, peeled and cubed (cut into small cubes)
1 cup Sweet Potato, peeled and cubed (cut into small cubes)
1 cup Cauliflower
1 Red Bell pepper, cubed
1 Yellow Onion, diced finely
1/4 cup Raisins
1 tbsp Tumeric
1 tbsp Curry powder
1 tsp Cinnamon powder
1 tsp Cumin powder
1 tsp Chilli powder
3 sprigs of fresh Mint leaves, chopped
3 sprigs of fresh Coriander leaves, chopped
1 tbsp of Coconut Oil
Salt and Pepper to taste
Step 1: Rinse the quinoa first before cooking it. In a large saucepan, add the quinoa along with a cup and a half of water to let it cook while you prepare the other ingredients (pumpkin, sweet potatoes, cauliflower, bell pepper & onion).
Step 2: Add the pumpkin and sweet potato along with a little salt. Add the onion, tumeric, curry powder, cinnamon powder, cumin powder and chilli powder after 5 minutes.
Step 3: Let this cook for another 5 minutes before adding the bell pepper and cauliflower.
Step 4: Once the quinoa is cooked, add the raisins and coconut oil.
Step 5: Make sure that the pumpkin and sweet potato have soften before taking the saucepan off. Add mint leaves and coriander to the dish before serving.
Try it and let me know what you think.