Name: Quinoa and Lime Curry with Seeded Flatbread
Yield: Serves 4
Ingredients: 175 g/6 oz/1½ cups quinoa flour; 175 g/6 oz/1½ cups wholemeal (whole-wheat) flour; 115 g/4 oz cauliflower florets; 30 ml/2 tbsp mixed seeds, such as pumpkin, sunflower and poppy; 400 g/14 oz canned chopped tomatoes; 125 g/4¼ oz/¾ cup pearl quinoa; 1 clove garlic, peeled and crushed; 1 medium carrot, peeled and diced; 30 ml/2 tbsp olive oil; about 175 ml/6 fl oz/¾ cup cold water; 1 small onion, finely sliced; 15 ml/1 tbsp garam masala; 30 ml/2 tbsp lime pickle; 750 ml/1¼ pints/3 cups boiling water; 15 ml/1 tbsp rapeseed (canola) oil; 115 g/4 oz spinach, washed and shredded; salt and ground black pepper; 150 g/5 oz/generous ½ cup red lentils; 2.5 ml/½ tsp salt; lime wedges and lime pickle, to serve; 15 ml/1 tbsp fresh coriander (cilantro), chopped, plus extra for garnishing; 7.5 ml/1½ tsp baking powder; vegetable oil, for frying; 15 ml/1 tbsp tomato purée (paste); 10 ml/2 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This is an economical and complete one-pot meal, since it contains protein, carbohydrate and vegetables. It is also quick and easy to make, and even more sustaining when served with the flatbread. Rich in iron and calcium from lentils, spinach and quinoa you will receive a nutritional as well as a flavour boost.

Ingredients

15 ml/1 tbsp rapeseed (canola) oil
1 small onion, finely sliced

Side dish
Vegan

Method

Make the flatbread dough. Toast the seeds for 4-5 minutes under a medium grill (broiler) or in a dry frying pan.
Combine the seeds with the flours, baking powder, cumin and salt in a large bowl. Add the oil and enough water to make a smooth, pliable dough; you may not need all the water. Knead lightly, cover with a dish towel and set aside.
Make the c

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Ingredients

Method

Part of