Quinoa and Kale Curry

Name: Thermomix recipe: Quinoa and Kale Curry
Prep time: 7 min
Cook time: 20 min
Ingredients: 2 Tablespoons Yellow Curry Paste; 2 Teaspoons ground turmeric; 3 cloves garlic; 5 cm piece ginger; 5 cm piece galangal; 1 red onion, halved; 50 Grams Extra Virgin Olive Oil (EVOO); 150 Grams quinoa, well rinsed; 400 Grams liquid vegetable stock or water; pink salt flakes to taste; 2-3 carrots, peeled and sliced; 1 x 400g tinned tomatoes; Handfuls green beans, topped and tailed; Freshly ground black pepper to taste; 120 Grams baby kale leaves, (or chopped grown-up kale leaves!); Handfuls coriander leaves, lime wedges, and/or yoghurt to serve

Make on Fresco

Serves 6-8 Prep Time 7 minutes Cook Time 20 minutes Rated: Print

Not a fan of quinoa? This will convert you. It is full of flavour and kaley goodnes. It is a main meal on it’s own but you can also serve on the side.

The dowdy younger sister of rice, this amazing grain is not actually a grain, but I digress. Throw all sorts of flavour at quinoa and you not only get protein, magnesium, phosphorus, potassium, calcium, vitamin E and fiber, you get a (non) grain that will take on any amount of flavour in the midst of all that nutritional weight. Plain. Simple. Plain and simple. But not dowdy at all! This recipe appears in The Convenient Vegetarian. A cookbook that should really have on your shelf, whether you are a vegetarian or not. It is packed with delicious flavourful vegetarian and vegan meals, or alternatively, cook up half a cow and serve them as sides...you know what I mean.

YUM.

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Need

2 Tablespoons Yellow Curry Paste Recipe
2 Teaspoons ground turmeric
3 cloves garlic
5 cm piece ginger
5 cm piece galangal
1 red onion, halved
50 Grams Extra Virgin Olive Oil (EVOO) BUY
150 Grams quinoa, well rinsed
400 Grams liquid vegetable stock or water
pink salt flakes to taste BUY
2-3 carrots, peeled and sliced
1 x 400g tinned tomatoes
Handfuls green beans, topped and tailed
Freshly ground black pepper to taste
120 Grams baby kale leaves, (or chopped grown-up kale leaves!)
Handfuls coriander leaves, lime wedges, and/or yoghurt to serve

Do

1: Place Yellow Curry Paste, turmeric, garlic, ginger, galangal, onion and EVOO and chop 3 sec/speed 5. Scrape down sides of bowl and sauté 5 min/ Varoma/speed 1.
2: Add quinoa, stock (or water), salt, carrots and tomatoes. Place green beans into steamer dish and set on top of bowl. Cook 18 min/Varoma/Reverse/ speed 1. Remove steamer dish.
3: Add kale leaves to Thermomix bowl and cook 2 min/100°C/Reverse/speed 1.
4: Serve in large bowls, topped with green beans and garnished with coriander leaves and with a lime wedge on the side.
5: Ideal served with the Fermented Rice and Lentil Dosas.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!