Asian Curry with Vegetables and Quinoa

Name: Asian Curry with Vegetables and Quinoa
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 150 g Asparagus; 150 g Broccoli; 100 g Spinach; 150 g Quinoa; 200 ml Coconut milk; 300 ml Water; 2 tsp Curry powder; 15 ml Sunflower oil; 1 piece Onion; 1 clove Garlic; 1 pinch Salt; 1 pinch Pepper

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~7-11 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Rinse and cook the quinoa: pour into a saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, and cook for 15 minutes.
15 min
2
Meanwhile, cut the asparagus into pieces, the broccoli into small florets, and mince the onion and garlic.
4 min
3
Heat the oil in a pan and sauté the onion and garlic for 1-2 minutes until fragrant.
2 min
4
Add the curry powder and mix well for 1 minute to release the flavors.
1 min
5
Add the asparagus and broccoli, pour in the coconut milk. Simmer for 8-10 minutes until the vegetables are tender.
10 min
6
Stir in the spinach at the end of cooking so it wilts slightly. Season with salt and pepper to taste.
1 min
7
Serve the curry over the cooked quinoa.
1 min