carrot curry

The following is what happens when dinner time rolls around and you realize you are in desperate need of a trip to the grocery store...

Gingered Carrot & Pea Curry



You'll need:
1 cup quiona
2 cups water
Salt
4 Carrots - sliced
1 cup peas
2 T raisins
2 T coconut oil
2 T fresh ginger - chopped
3 cloves garlic - minced
Healthy pinch red pepper flakes
2 t curry poweder
1 cup chicken broth

Cook quiona according to package.

Heat oil over medium high heat.  Add red pepper flakes, ginger, garlic and curry powder. Sautee 30 seconds.  Add chicken broth, carrots & raisins. Simmer 20ish minutes and add peas.  Salt and pepper to taste, serve over quiona.

Seriously delicious!  Wasn't sure what to expect since I pretty much just did this on a whim, but I will for sure be making this again.  Carrots, frozen peas - those are always items we have on hand.  The raisins was a random addition, but the bites with raisins were our favorite!  A little pop of sweetness was a good contrast to the spicy sauce.

I should add that I did add 1 T of oats to help thicken the sauce.  It didn't help as much as I thought it would, and if I hadn't been using the food processor to make mock banana & peach softserve, I would have given the oats a quick whirl to create oat flour.  Might try that one next time.

Any tips on becomming a better food photographer??  Not loving the photo of this dish....