Vegetable Stew with Curried Quinoa

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by Dr Antonella Grima

Serves 4

For the Stew you will need
1 onion
4 medium carrots
3 large potatoes (with peel)
1 can beans (I used butter beans) rinsed and drained
A handful of raisins
1/2 cup tomato puree
1/2 cup white wine
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon garam masala
Salt to taste (optional)
Preparation:
Chop the onion finely
In a large, deep pan, brown the onion in 2-3 tablespoons rapeseed oil
Add the white wine, salt (optional) and herbs, stir
Chop the potatoes and carrots and add them to the pan
Add the tomato puree and stir
Add the beans and raisins and simmer over medium heat for around 40 minutes, or until the potatoes and carrots are cooked but slightly firm
Add small amounts of hot water while cooking if the stew dries up.
For the Quinoa you will need:
250g quinoa (rinsed and drained)
1 tablespoon curry powder (I used mild)
Salt to taste (optional)
Preparation:
Place the quinoa, In a small pot with the curry and salt
Cover well with hot water and place over medium heat
Bring to boil and stir frequently
Add small amounts of hot water while cooking if the liquid dries up.
Cook for 15-20 minutes, or until the quinoa has softened but is still al dente,
Leave to set for a few minutes to absorb any excess liquid
Plate and garnish with almond flakes. Enjoy!

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