Simple parsnip and carrot curry with quinoa

Ingredients for 2 servings:

• 200g quinoa
• 3 parsnips
• 3 carrots
• 3 stalk(s) Celery
• 1 onion(s)
• 1 cup of cream
• some rapeseed oil
• 1 liter vegetable broth
• some curry powder
• e.g. milk
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian

Wash the quinoa and then cook in 400 ml of well-salted water for about 20 minutes. Stir occasionally to prevent it from burning or sticking. The quinoa is ready when it has absorbed all the water. Meanwhile, wash the parsnips, carrots and celery, peel if necessary, and cut into approximately 1 cm cubes. Finely dice the onion. Sauté the onion with a little rapeseed oil in a wok or large frying pan until translucent. Then add the vegetables, season with salt and pepper. After about 5 minutes, deglaze with the vegetable stock and cook until soft. (Add more water if needed.) When most of the liquid has evaporated, sprinkle generously with curry powder over the vegetables, mix, and then add the cream and, if desired, the milk. Season to taste with curry powder, salt, and pepper. Serve the curry with the quinoa. Rice or noodles are suitable as a side dish, and you can, of course, increase the number of vegetables depending on what you have on hand and your taste.