Potato curry with quinoa

Ingredients for 4 servings:

• 300 g potatoes
• 220 g onion(s), red
• 220 g carrot(s)
• 150g quinoa
• 1 tomato(s)
• 1 zucchini
• 1 bell pepper(s)
• 1 tbsp curry paste
• 3 tbsp oil
• 400 ml coconut milk
• 400 ml vegetable stock
• 1 tbsp curry powder
• chili salt
• pepper
• 1 garlic clove(s)
• 1 tsp ginger

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, carrots, and onions and slice them into thin sticks using a mandoline. Finely slice the zucchini and bell pepper. Slice the tomato. Peel and finely chop the garlic and ginger. Rinse the quinoa in cold water and drain well. Heat the oil in a pan and sauté the curry paste and curry powder. Sauté the onions, garlic, ginger, and carrots. Add the potatoes, quinoa, and diced tomatoes, pour in the coconut milk and stock, and simmer covered for about 25 minutes, stirring occasionally. The vegetables should still have some bite. Then stir in the bell pepper and zucchini pieces and simmer for another 5 minutes. Season to taste with chili salt and pepper.