Experimenting with vegetarian foods is fun and rewarding. Curries are my favourite in late summer months because as it starts to get cooler you can make a nice curry in the evening and eat cold curry leftovers for lunch the next day. When you spread the leftover curry over some lettuce leaves you don’t have to add any salad dressing.
This mildly spicy curry tastes great the next day. The vegetables along with the sprouts, pecans and quinoas are a perfect combination – quick, easy, delicious.
Other ingredients and spices
For the nut curry, first add the quinoas, 1 tablespoon of ghee and 1 teaspoon of salt to 200 ml of water and bring to the boil. Then reduce the heat significantly, cover the pot and simmer gently for 15 minutes. Then remove from the heat and set aside, covered.
Heat 2 tablespoons of ghee in a pan and add the pepper and cucumber strips. Then stir in the ginger and stir-fry for about 4 minutes. Dust with curry, stir briefly and deglaze with 100 ml water. Then add the pecans and simmer until the liquid has evaporated.
Then stir in the coconut milk, bring to the boil briefly, add the peas and season with salt and pepper. Then fold in the bean sprouts and heat them briefly.
Arrange the nut curry together with the quinoa on two plates and enjoy sprinkled with coriander.
Tip: If you prepare the quinoas the day before, the nut curry will be ready to serve in 20 minutes.