Tomatoey Spinach Quinoa Curry
with Gooseberry and Mustard Chutney and Cooling Yoghurt
The truth is the gooseberry, which happens to be our Fruit of the Month, is so much more versatile that we ever give it credit for. Its sweet tanginess means it complements spicy dishes and salty dishes alike. Here we’ve made it into a delicious chutney (new skill alert!) to compliment your quinoa curry. Don’t believe us - the proof will be on your plate with this one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1.5
Ginger
3
Garlic Clove
1
Red Chilli
1
Carrot
1
Gooseberries
2
White Wine Vinegar
(Contains Sulphites)
3
Mustard Seeds
(Contains Mustard)
¾
Ground Turmeric
½
Ground Coriander
½
Ground Cumin
1
Chopped Tomatoes
1
Quinoa
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
½
Baby Spinach
1
Greek Style Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
Cut the onion in half through the root, peel and chop into roughly 1/2cm pieces. Peel and grate the ginger and garlic. Tip: Use a garlic press if you have one. Cut the chilli in half lengthways and remove the seeds. Chop it finely. Remove the ends from the carrot, peel and slice into rounds about ½cm wide.
Put the onion in a saucepan (one with a lid if possible) on medium heat with 1 tbsp of oil. Cook for 5 mins until the onion is soft, then take out half your cooked onion and put it in a large pan. Set this aside - this will be for the curry a little later.
Add the gooseberries, vinegar, half the ginger, half the garlic and the mustard seeds to the onions in the smaller saucepan, with 2 tbsp of water. Cook for 10 mins with the lid on (stirring occasionally) before adding 2 tbsp of sugar(if you have some) and a pinch of salt and black pepper. Remove the lid and cook for another 10 mins, stirring occasionally. Once the chutney is cooked, remove the pan from the heat and leave to the side to cool down a little.
While the chutney is cooking, put your larger pan with the rest of the onions on medium heat and add 2 tbsp of olive oil, along with the rest of your ginger, garlic, chilli(the amount you add depends on how spicy you like things!) and the turmeric, ground coriander and ground cumin. Cook for 1 minute until they are smelling lovely and fragrant, then add the chopped tomatoes, carrots and quinoa. Refill the tomato tin with water and add this in too along with the vegetable stock pot.
Stir everything together and bring the mixture to the boil, stir and make sure your vegetable stock pot has dissolved, then simmer for 20 mins, it has to be simmering to cook the quinoa but just remember to stir from time to time to prevent sticking. Tip: If the mixture gets dry at all, just add 50ml of water. Once your curry has been cooking for 20 mins, take the pan off the heat and stir in the spinach. Pop the lid on and leave for 4 mins so the spinach wilts.
Serve your curry in bowls with a dollop of yoghurt and a spoonful of chutney. Enjoy!
