serves
4
prep
30 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Curry paste
- 6 red finger chillies, seeded and roughly chopped
- 2 tbspground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 3 garlic cloves, roughly chopped
- 5 cm piece of fresh root ginger, roughly chopped
- 50 g tamarind paste
Quinoa
- 100 ml sunflower oil
- 1 medium onion, chopped
- 1 tbsp curry paste
- 2 tomatoes, chopped
- 400 ml coconut milk
- 500 g cooked quinoa
- 2 tbsp chopped fresh coriander
- 10 g salt
Star anise carrots
- 50 ml water
- 16 whole baby carrots, topped and tailed
- 5 g salt
- 20 g sugar
- 50 g unsalted butter
- 1 star anise
Instructions
- For the curry paste, blend all the ingredients in a food processor until smooth. Store in an airtight container under a thin layer of oil in the fridge for up to 1 month.
- For the quinoa, heat the oil in a deep frying pan, add the onion and fry for about 8 minutes until golden. Add the curry paste and fry for 2 minutes. Stir in the tomatoes and fry for 1 minute, then add the coconut milk and bring to the boil. Add the quinoa and bring to the boil, cook for 3-4 minutes. Season with salt and finish with chopped coriander.
- For the carrots, wash and trim the carrots and place in saucepan large enough to hold them all flat. Just barely cover with water, add salt, sugar, butter and star anise. Bring to the boil, then reduce to a slow simmer. The carrots will be finished and ready to eat when all the liquid has evaporated, about 10 minutes depending on thickness of carrots - you can put a knife through thick part of carrot and it's ready if it slides through but is not too soft. The butter and sugar will form a glaze.
- To serve, spoon the quinoa on a large serving plate and top with the carrots.
airs on Food Network (Channel 33). Check for the schedule. Episodes will be available after broadcast via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
