Curry Superfood Bowl

Zesty black bean quinoa:

½ cup quinoa (or cous cous), uncooked

1 cup water

½ tsp salt

½ cup black beans, cooked and rinsed under water

1 small lime, juiced

2 tbsp coriander or parsley, chopped

Vegan coconut curry:

1 tbsp vegetable oil for the saute

1/2 yellow onion, diced

2 small carrots, diced

2 green chillies, pierced (omit if you don't like spicy food)

1/2 cup mixed bell peppers red, green, yellow

1 potato, diced

1/3 cup peas, frozen or fresh

¾ can coconut milk 300 ml in total

2 tsp lemongrass paste, optional

1 tsp curry powder

black pepper & salt

Method:

• Rinse the quinoa first as it helps you get rid off any bitter taste (you can skip this step), and then put it in a pot along with the salted water. 

• Bring to a boil, and then reduce to simmer for 10-15 minutes. Leave the pot uncovered. When the quinoa absorbs all of the water, remove from heat immediately and fluff with a fork.

• Add the cooked black beans to the quinoa and squeeze a lime (or half a lemon if lime is not available), and mix in some chopped coriander.

• In a frying pan or medium wok, heat a little bit of oil over medium heat.

• Add the diced onions, carrots and bell peppers. stir frequently until onions are soft.

• Add diced potato, peas, coconut milk, and curry powder (if using lemongrass paste, then add it now). Stir quickly and cover with a lid. Let it simmer for 10 minutes or until liquids reduce and potatoes are soft.

• Season with salt and pepper to taste, and serve immediately with the zesty bean quinoa in one bowl.