This curry went down very well in our house, and is another of those dishes thats great the next day, which is good now things are busying up again with my culinary classes, and joining a new bike team.
I switched out a lot of things and it was still good. Hubby says he'd like it with sultanas in, which is a bit of a surprise, I guess then it would totally be an old fashioned curry. Maybe I should add chopped bananas on the side like granny used to!
Nutritionally its absolutely fantastic, lots of protein, some complex carbs, lots of veggies and the fat free greek yoghurt to make it creamy is full of calcium.
This made enough for 5 dinners for us.
Vegetable Quinoa Curry adapted from Redbook February 2008
1 cup quinoa
2 cups water with 1 tsp better than bouillon or 2 cups stock
1 head broccoli
1 cup chopped carrots
1 tsp veg oil
3 cloves garlic
1 tbsp minced ginger
1 1/2 tbsp penzeys sweet curry powder
1 baby bok choi
1/2 cup snap peas
2/3 jar roasted red peppers
1 12 oz block roasted marinated tofu
1/2 cup fat free greek yoghurt
handful of chopped cilantro
handful of chopped roasted cashews
Cook quinoa according to packet instructions, adding broccoli and carrots for last 5 mins.
Meanwhile, sautee onions for 2 mins, then add garlic, ginger, curry powder and cook for a further 2 mins. Add bok choi and snap peas, cook for a further 2 minutes, then mix in quinoa mixture, red peppers and tofu. Heat through, then add yoghurt, cashews and cilantro.