Quinoa is thriving in the new year. People, like myself, are enjoying the seed that offers vast amount of protein per carbohydrate. It can run close in comparison to the textures of couscous or pearl barley and works as a gluten free, nutritional powerhouse. The addition of quinoa to stews works perfectly because the seed grows and cooks in a liquid base. So, jumping on the quinoa bandwagon, the curried quinoa stew delivers on all notes.
Curry, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. In originaltraditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice and, to some extent, family preference. Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yogurt, coconut milk, legume purée (dal) or stock. Dry curries are cooked with very little liquid that is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander and cumin; a wide range of additional spices may be included depending on the geographic region.
Here are a few tips to keep in mind:
- I used baby carrots in place of chopping a large carrot.
- Using fresh ginger is essential in curry related meals. It adds depth and a more authentic taste to the dish.
- I made my own curry powder. It is an equal mixture of turmeric, ground cumin, coriander and cayenne (optional).
- I used tomato sauce. I do not care for tomatoes and the sauce thickens the stew without leaving chunks.
- You can use vegetable broth for a vegetarian dish.
- I used white kidney beans in place of black beans. It was by random chance that I mixed the two cans up; however, I feel the kidney beans work better to balance the dish whereas black beans would overpower the flavors.
- The nut buttes add a depth of flavor to the dish and a creaminess to the soup. Also, it provides a hint of the end color.
- I nixed the cilantro because I do not care for the minty Mexican spice.
- Use a fair amount of spinach because it will wilt in the stew. Tearing it can be essential in dispersing the spinach evenly without spinach balls.
- I liked to cook my dish in my dutch oven. It works equally to a large pot, but the spices and flavors of curry will sink into the soul of your dutch oven: YUM!
- After adding the quinoa, stir the dish occasionally to keep it from burning. You will begin to notice that the stew becomes thicker as the quinoa absorbs the liquid while
- Similar to the quinoa chili I have created in the past, you could substitute the carrots with sweet potatoes. Keep in mind that your nutritional information would then change as well since carrots are low in calories.
I have a knack for enjoying Indian dishes. Curry’s potent flavors and aroma are one of my favorite spices to work with. It can transform dishes into wonderful meals. I enjoy that curries and Indian dishes incorporate a vast amount of spices: meaning I can obtain flavor without calories. From the nuttiness of the peanut butter to the protein of the quinoa, my stomach was dancing after enjoying the meal. Eaten on a cold winter night or for an Indian flared party, the dish will wow friends and family alike.
Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.