Serves 4
Ingredients
- 2 tbs peanut oil
- 1 tbs black mustard seeds
- 12 fresh curry leaves, plus extra to garnish
- 2 tsp garam masala
- 3 long green chillies, seeds removed, thinly sliced
- 1 large onion, coarsely grated
- 1 1/2 cups quinoa
- 1/2 cup green split peas
- 3 cups salt-reduced vegetable stock
- 1 1/2 cups cooked pumpkin/tofu
- 80g baby spinach leaves, roughly shredded
Method
Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, and cook until onion is golden and spices are aromatic. Add quinoa and peas, and stir to coat in spice mixture. Add stock and 1 cup boiling water. Simmer over low heat for 25 minutes, then add tofu (or pumpkin) and spinach and heat through for 5 minutes. Season to taste and serve garnished with extra curry leaves.
Source: Kate Tait, delicious, 06/2006, p143 (vegan alternatives added).