Vegan curried superfood bowl where zesty black bean quinoa is served with a simple but full of flavor creamy curry. The curry is so easy to make, which makes it perfect for a busy mid-week dinner. It's frugal, nutritious, and tasty!
2green chilispierced (omit if you don't like spicy food)
½cupmixed bell peppersred, green, yellow
1potatodiced
⅓cuppeasfrozen or fresh
¾(300 ml) cancoconut milk
2teaspoonslemongrass pasteoptional
1teaspooncurry powder
salt and pepper
Instructions
To make zesty black bean quinoa:
Rinse the quinoa first as it helps you get rid off any bitter taste (you can skip this step), and then put it in a pot along with the salted water.
Bring to a boil, and then reduce to simmer for 10-15 minutes. Leave the pot uncovered. When the quinoa absorbs all of the water, remove from heat immediately and fluff with a fork.
Add the cooked black beans to the quinoa and squeeze a lime (or half a lemon if lime is not available), and mix in some chopped coriander.
To make the coconut curry:
In a frying pan or medium wok, heat a little bit of oil over medium heat.
Add the diced onions, carrots and bell peppers. stir frequently until onions are soft.
Add diced potato, peas, coconut milk, and curry powder (if using lemongrass paste, then add it now). Stir quickly and cover with a lid. Let it simmer for 10 minutes or until liquids reduce and potatoes are soft.
Season with salt and pepper to taste, and serve immediately with the zesty bean quinoa in one bowl.
Notes
*If you're watching your calorie intake, dilute the coconut milk with water. Use half of the amount of the coconut milk in the recipe card, and add water.