Curry Quinoa Bowls

When you’re in a rush to get dinner on the table, there’s nothing better than a speedy one-pot dish that’s packed full of flavor and nutritious veggies. That’s exactly what these curry quinoa bowls are – quick and easy to make in just one pan and packed with so much flavor you won’t need any accompanying side dishes for added taste!

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If you follow this recipe as it is, the dish is vegetarian. But if you need to make it vegan, my favorite substitutions for the poached egg are roasted chickpeas or ½ a fresh avocado. Both add an extra burst of flavor and new layer of texture which works really well with the couscous.

This recipe makes enough to serve six adults as a complete meal, but you can easily decrease the ingredients to make fewer portions or increase them to make more portions. This dish freezes really well – I love making up a great big batch on the weekend so I’ve got plenty of quick and healthy meals to get me through the week.

To make this dish ahead of time, follow the recipe below, but don’t bother with the eggs. Leave the dish to cool to room temperature then divide into portions and scoop each portion into a Ziploc bag or air-tight container. The curry couscous portions will then keep well in the fridge for up to five days or in the freezer for up to six months. When you’re ready to eat, simply warm the couscous up in the microwave until piping hot and top with a freshly poached egg.

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INGREDIENTS

  • 1 small sweet potato, diced into small cubes
  • 1 cup uncooked couscous
  • 1 ½ cups vegetable stock
  • ½ onion, finely sliced
  • 2 cloves garlic, minced
  • 1 small red chili, chopped
  • 1 teaspoon ground ginger
  • 1 tablespoon garam masala
  • ¼ teaspoon cayenne pepper
  • 1 cup diced tomatoes
  • ¼ cup raisins
  • ½ cup frozen peas
  • ½ cup fresh spinach, packed
  • Optional: 6 eggs for serving

RECIPE

  1. Place the sweet potato cubes and couscous into a medium-sized saucepan. Pour in the vegetable stock and bring the pan to the boil over a high heat. When boiling, lower the heat down to medium-low and leave to simmer for 20 minutes, until the stock has been absorbed and the sweet potato is soft.
  2. Stir in the rest of the ingredients – except the eggs – and cook for a final 10 minutes, to give all the flavors time to infuse. Stir often so the couscous doesn’t stick to the bottom of the pan and burn.
  3. Whilst the couscous is cooking, set a large saucepan over a high heat on the stove and pour in 2 inches of water.
  4. When the water is boiling, carefully crack in each egg one by one. Cook the eggs for around 3 minutes each for soft-poached or 5 minutes each for hard-poached.
  5. To serve, scoop 1/6 of the couscous mixture into a bowl and top with a poached egg. Serve immediately whilst hot.

 




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