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....
