#MeatFreeMonday: One-pot tandoori quinoa

Flavourful, nutritious and all cooked in one pan. This is a winning vegan dish!

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by Roxanne Ridge |
Published on

Ingredients

1tbsp olive oil

200g sweet potatoes, diced

1/2 red onion, finely chopped

2 cloves garlic, minced

1 jalapeño (or two Indian green chills), seeded and minced

1tbsp fresh ginger, minced

2tbsp garam masala

1/4tsp cayenne pepper

170g quinoa, rinsed

375ml veg broth

400g can cooked chickpeas

400g can diced tomatoes

1tsp coconut sugar or brown sugar

Salt and pepper, to taste

Fresh lime juice, to serve

Chopped fresh coriander, to serve

Method:

1 – Heat the olive oil in a large pan, over a medium high heat. Add the sweet potatoes and cook for 6-8 mins, stirring frequently, until softened.

2 – Add the onion and cook for another 2-3 mins, stirring frequently, until softened. Add the garlic, chillis and ginger and cook for another minute, until fragrant. Stir in the garam masala and cayenne pepper and cook for 30 secs.

3 – Add the quinoa, vegetable broth, chickpeas, tomatoes and sugar, then stir to combine. Bring the mixture to the boil, then reduce to a simmer and cover. Stir occasionally.

4 – Cook for 20 mins, until the quinoa and sweet potatoes are cooked through. If there seems to be too much liquid, simmer uncovered for a few mins to evaporate the excess.

5 – If the liquid runs out before the quinoa is done, add more water or broth and continue simmering. Add salt, pepper, and additional garam masala and cayenne to taste.

6 – Serve with a squeeze of fresh lime juice and a sprinkle of chopped coriander, to serve.

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