Grain Cakes with Yellow Curry
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
6
- For the timbales
- 1 cup Quinoa
- 1 small onion (finely chopped)
- 1 Tbsp olive oil
- 1 tsp ground Cumin
- ½ tsp ground cinnamon
- ¼ tsp Turmeric
- 1 cup vegetable stock
- ⅔ cup water
- ½ tsp salt
- For the vegetables
- 2 Tbsps vegetable oil
- 1 onion (chopped)
- 2 Leeks (chopped)
- 4 ozs Oyster mushrooms (sliced)
- For the sauce
- 2 cloves garlic cloves (finely chopped)
- 1 Tbsp finely chopped ginger
- 1 ½ tsps ground Cumin
- 1 tsp ground Turmeric
- ½ tsp ground cilantro
- 1 tsp paprika
- ½ tsp Curry powder
- 1 pinch crushed Red pepper flakes
- 1 Tbsp tomato puree
- 1 Tbsp all-purpose flour
- 1 ½ cups water
- 1 Tbsp lemon juice
- salt
- peppers
- to serve
- cooked Broccoli
Preparation steps
1.
Grease 6 ramekins or timbale moulds.
2.
Rinse the quinoa under cold water for 1 minute and drain well.
3.
Heat the oil in a pan and cook the onion, stirring, until softened. Add the cumin, cinnamon, and turmeric and cook the mixture, stirring, for 30 seconds.
4.
Add the quinoa and cook the mixture, stirring, for 1 minute. Add the stock, water and salt, cover and simmer for 15 minutes, until the liquid is absorbed. Remove the pan from the heat and stand, covered, for 5 minutes.
5.
Divide the quinoa mixture among the ramekins, packing it, then invert the timbales onto serving plates. Keep warm.
6.
For the vegetables: heat the oil in a frying pan and cook the onions, leeks and mushrooms for about 10-15 minutes until softened.
7.
For the sauce: heat the oil in a frying pan. Add the onion, garlic, and ginger and cook stirring constantly for about 5 minutes, until the onions soften. Add the cumin, turmeric, coriander, paprika, curry powder and red pepper flakes and cook for about 5 minutes, until the spices begin to smell toasted.
8.
Reduce the heat and add the tomato puree, stirring until incorporated and has begun to reduce. Whisk in the flour, water and lemon juice until the mixture begins to thicken. Cook until reduced to about 330 ml| 1 1/2 cups. Strain the sauce through a sieve and season to taste with salt and pepper.
9.
Spoon the sauce onto warm serving plates and put the timbales on top. Spoon on the vegetables and serve with broccoli.
