Turmeric Quinoa Curry

I am not sure how this curry came about … often when making curries I experiment with what I have hanging about in the cupboards and the fridge.

Quinoa is a seed that can be used in savoury and sweet recipes.

It packs a protein punch and also contains fibre, B vitamins, magnesium and iron.

The first time you cook quinoa you will be amazed as these little seeds begin to uncurl.

This curry can be frozen and then reheated in the oven.

Serves 4

500g New Potatoes, halved (I like to keep the skin on but you can peel if you prefare) I also use salad potatoes or smaller old potatoes

3 cloves of garlic, crushed

3 teaspoons ground turmeric

1 teaspoon ground coriander (or sometimes I used the seeds for some added crunch)

1 teaspoon ground ginger (or grated root ginger if you have some fresh)

180g quinoa

400g can coconut milk

1 tablespoon tomato paste

200g chopped spinach

400g can chopped tomatoes

400ml just boiled water

Cook the potatoes. Drain them well.

Place the potatoes in a large pan and add the garlic, turmeric, coriander, ginger, coconut milk, tomato purée and tomatoes. (If using coriander seeds add them to the pan first and heat until they give off their aroma before adding the other ingredients)

Bring to the boil then add the quinoa with a mug of just-boiled water (400ml).

Reduce the heat to a simmer, place the lid on and allow to cook.

Allow to cook for about 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom.

When there are just 5 minutes left, add the spinach and stir it in until it wilts.

Quinoa is cooked when it is soft not crunchy.

Serve with wilted greens, broccoli or roasted cauliflower.

This freezes really well and once defrosted can be reheated in the oven- just make sure it is pipping hot!

If the curry is a little dry for your taste you can add more coconut milk at the end.

Enjoy x

Please beware that turmeric stains and you can end up with orange nails and fingers!!