This recipe is a very poor adaptation of Cauliflower-Quinoa curry from Vegetarian Times magazine. I didn’t have cauliflower on hand and didn’t want to use peas since the dish was too green already. I also didn’t have too much time to make it, so this is my super quickie version. Quinoa helps thicken the curry and also substitutes rice in this dish.
Cooked Quinoa – 2 cups, cooked according to package directions (I had some leftover in the fridge)Broccoli – 1 large head, chopped into florets
Curry powder – 3 tbsp (I used MTR brand Madras Curry powder)
Yogurt – 2 tbsp
Fennel Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Salt and Chili powder – to taste
- In a large sauté pan, heat 2 tbsp oil on medium heat, add the seeds and sauté for 30 seconds.
- Add the curry powder and keep stirring for another 30 seconds.
- Add 1 cup water (or vegetable broth); cover and bring to a boil.
- Add broccoli florets; cover and bring to a boil. Then lower the heat and simmer for 4 minutes or until fork tender.
- In a small bowl, whisk yogurt with the broth and stir in with broccoli. Add the quinoa, salt and chili powder. Cook for 2-3 minutes or until water is completely evaporated.
This is my entry to this month's JFI - Whole Grains being hosted by talented Suganya @ Tasty Palettes. (JFI is the brain child of Indira @ Mahanandi)
On a separate note, my recipe Eggplant and Chickpea Tagine got mentioned here. Pretty cool huh!!! Thanks a lot Nandini for sending me the link and informing me about it.