Quinoa Curry | Jungle of Veggies

Ingredients

2 spring onions, finely chopped

3 cloves of garlic, finely chopped

2 teaspoons of cumin

2 teaspoons of turmeric

3 teaspoons of red curry paste

1 eggplant, chopped

1 carrot, chopped

1 can of chopped tomatoes (or passata)

1 can of coconut milk

3 tablespoons of peanut butter

200g. white quinoa (not cooked)

1 handful of spinach

Methode

Cook finely chopped spring onions and garlic in a large sauté pan or skillet.
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Add cumin, turmeric, and red curry paste, then cook for a few minutes at high heat.
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Add chopped eggplant, carrots, and tomatoes to the skillet.
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Pour in the coconut milk, peanut butter, and uncooked white quinoa. Stir well.
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Cook for about 15 minutes, stirring occasionally, until the quinoa is fully cooked.
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A few minutes before serving, add a handful of fresh spinach.
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Taste the curry and season with fresh lime juice, salt, and pepper to taste.
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Serve your one-pot quinoa curry with naan bread, vegan creme fraiche, and a sprinkle of pomegranate seeds.