Nut curry with quinoa – gluten free

Time

30 min

SErves

2

Calories

865 kcal

Carbs

36g

Protein

8g

Fat

65g

Ingredients

For the nut curry with quinoa

  • 100 g quinoa – rinse over a sieve
  • 180g red peppers – quartered, deseeded and cut into 1cm strips
  • 50g yellow peppers – core and cut into 1cm strips
  • 140 g organic cucumber – halve, deseed and cut into 1 cm strips
  • 100 g peas, frozen – rinse over a sieve and drain
  • 100 g pecan nuts
  • 70 g bean sprouts – rinse and drain in a sieve
  • 200ml + 100ml water
  • 100 ml coconut milk
  • 3 tablespoons ghee or margarine (vegan + heat-resistant – make it yourself )
  • 2 tsp curry powder
  • 1 tbsp grated ginger
  • 1 tbsp coarsely chopped coriander
  • 1 tsp crystal salt + crystal salt and pepper from the mill

Instructions

A mildly spicy curry with vegetables, sprouts, pecans and quinoa – quick, easy, delicious!

Step 1

Prepare the ingredients.

Step 2

Boil a pot with 200 ml water, the rinsed quinoa, 1 tsp salt and 1 tbsp ghee.

Then reduce the heat greatly, cover the pot and simmer gently for 15 minutes.

Then remove the pot from the stove and keep it warm.

Meanwhile, heat a pan with 2 tbsp ghee.

Add the pepper and cucumber strips, stir in the grated ginger and stir-fry for approx. 4 minutes.

Dust with 2 teaspoons curry powder, stir briefly and deglaze with 100 ml water.

Then add 100 g of pecan nuts and simmer until the liquid has evaporated.

Step 3

Then stir in 100 ml coconut milk, bring to the boil briefly, add the drained peas and season with salt and pepper.

Then fold in the drained soybean sprouts and heat briefly in them.

Arrange the nut curry on two plates together with the quinoa and enjoy sprinkled with chopped coriander.

Tip: If you prepare the quinoa the day before, the dish is ready to serve in 20 minutes.

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