Ingredients
From the pantry (or market if you don't already have these)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp garam masala
- 1 cube vegetable bouillon
- 1 tsp brown sugar
- salt and pepper to taste
From the market
- 1 sweet potato,* diced into small cubes (~ 1cm)
- 1 small onion,* finely chopped
- 1 jalapeno, seeded and minced
- 1 cup red quinoa
- 1 15oz can chickpeas, drained
- 2 on the vine tomatoes, diced
- 1 lime
- 1 bunch cilantro, chopped
* Note 1: the sweet potatoes in the Vancouver are white - the orange kind on the website are yams
* Note 2: we didn't use the red onions because they were really big and we didn't want to waste food
Instructions
- Heat olive oil in large skillet over medium high heat.
- Add sweet potatoes, cook for about 6-8 minutes (until softened), stirring frequently.
- Add onions, cook for another 2-3 minutes, stirring frequently.
- Add garlic, jalepeno, and ginger, cook for another minute (until fragrant).
- Stir in garam masala, cook for 30 seconds.
- Add quinoa, vegetable bouillon, 1 and 1/4 cup water, chickpeas, tomatoes, and sugar, and stir to combine.
- Bring mixture to a boil, then reduce to a simmer and cover.
- Cook until the quinoa and sweet potatoes are cooked through, about 20 minutes.
- If there seems to be too much liquid, uncover for a few minutes to evaporate excess.
- Add salt, pepper, and additional garam masala to taste.
- Mix in lime juice and chopped cilantro.
- Serve with Srirarcha.
I must admit splitting it into basically 10 servings was kind of on the smaller side. Next time, we will probably add a yam in and maybe multiply the quinoa by one-and-a-half. Otherwise, it was really easy and quick - tasty too if you're into Indian food.
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