Learning how to prepare a fast and delicious curry is one of the essentials, if you like vegan, inexpensive and tasty food!
For this quick dish – prep time is only 15 minutes – I substituted thai rice with black quinoa. The plants of the pseudocereal are gluten-free, rich on fibers and contain a fairly high amount of iron and protein. They taste nutty, a bit earthy and go really well with the sweetness of the curry.
If you want the whole dish to look more beautiful, simply place your cooked quinoa in a bowl or small cup and flatten out the surface with a spoon. Let it sit for two minutes and after that carefully turn the bowl over a plate.
You can substitute the veggies with frozen veggies, if you are in a hurry or can not find any decent fresh veggies in your region.
Rinse the quinoa and put in a pot. Cook it with the double amount water and a pinch salt. Cut onion, garlic and ginger in small cubes and fry them together with the bayleaf. Peal the carrot, cut it in cubes and add it to the mix. Also add peas and chickpeas. Keep frying for another three minutes. Add coconut milk and let the curry simmer on low heat. Before serving it, add turmeric, basil and coriander. For my decoration I used sesame seeds and fresh basil.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.