Penny Doyle

Quinoa and Lime Curry with Seeded Flatbread

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Quinoa Cookbook

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
  • 1 clove garlic, peeled and crushed
  • 15 ml/1 tbsp garam masala
  • 115 g/4 oz cauliflower florets
  • 1 medium carrot, peeled and diced
  • 125 g/4¼ oz/¾ cup pearl quinoa
  • 150 g/5 oz/generous ½ cup red lentils
  • 750 ml/1¼ pints/3 cups boiling water
  • 400 g/14 oz canned chopped tomatoes
  • 15 ml/1 tbsp tomato purée (paste)
  • 115 g/4 oz spinach, washed and shredded
  • 15 ml/1 tbsp fresh coriander (cilantro), chopped, plus extra for garnishing
  • 30 ml/2 tbsp lime pickle
  • salt and ground black pepper
  • lime wedges and lime pickle, to serve

Method

  1. Make the flatbread dough. Toast the seeds for 4-5 minutes under a medium grill (broiler) or in a dry frying pan.
  2. 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.
  3. Make the curry. Heat the oil in a large pan, add the onion, garlic and garam masala and fry on medium heat for a few minutes to release the spice flavours. Add the cauliflower and carrot and fry for 3-4 minutes to soften.
  4. Add the quinoa, lentils, water, chopped tomatoes and tomato purée to the pan and bring to the boil. Reduce the heat and simmer for 15 minutes until the quinoa and lentils are cooked.
  5. Stir in the spinach, coriander and lime pickle and cook for 2 minutes more.
  6. Meanwhile, halve the flatbread dough and roll out very thinly (about 5 mm/4 in in thickness). Heat a little oil in a frying pan, and fry one on medium heat for 3-4 minutes, until it blisters and starts to singe slightly. Flip over and cook on the other side. Remove from the heat, cut into wedges or strips, and fold in a clean dish towel to keep the bread warm and soft. Repeat with the remaining dough.
  7. Check the curry for seasoning, then divide between four bowls, garnish with coriander and serve with lime wedges, flatbread and some lime pickle.