Vegetarian curry with quinoa

Ingredients for 2 servings:

• 150 g white quinoa
• 300 ml water, salted
• 5 tbsp olive oil
• 1 tbsp red curry paste
• 2 garlic cloves
• 4 carrots
• 1 small zucchini
• 400 g tomatoes, peeled from the can
• 5 spring onions
• 1 cup of cream
• e.g. salt and pepper
• 1 tsp cinnamon powder, less to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and delicious

Wash 150g of quinoa and bring to a boil with 300ml of salted water, then simmer at low heat for another 10-15 minutes until the water is absorbed. Meanwhile, finely chop the garlic cloves, carrots, and zucchini. Heat the oil. Sauté the curry paste in it and add the previously chopped garlic cloves, carrots, and zucchini. Sauté for a few minutes, then add the tomatoes. Mix in the cream and simmer for about 15 minutes to thicken. Season with salt and pepper to taste. A pinch of cinnamon adds a special touch; I found a level espresso spoon was ideal. Add the spring onions at the end and cook briefly. This “leftover meal” was a delicious surprise for me!