Peanut Curry with Quinoa Protein Rich Recipe Sanjeev Kapoor Khazana

Its all in the curry. It is a broth made with peanuts, yellow Thai curry paste, the fiery Birds Eye Chillies and slight sweetness of the palm sugar served with quinoa.

PEANUT CURRY WITH QUINOA

Ingredients

cup roasted unsalted peanuts
2 tbsps yellow Thai curry paste
Cooked quinoa to serve
2 tbsps oil
medium green zucchini, cut into triangles
medium yellow squash, cut into triangles
1 small carrot, peeled and cut into triangles
6-8 baby corns, diagonally cut into 1 inch pieces
Salt to taste
2-3 birds eye chillies, diagonally sliced
1 tbsp palm sugar
1 cup coconut milk
Fresh coriander sprigs for garnish

Method

1. Heat oil in a deep pan. Add yellow Thai curry paste, and saut for 1-2 minutes.
2. Add green zucchini, yellow squash, carrot, baby corns, and saut for 2-3 minutes. Add peanuts and mix well. Add 1 cups water, mix and cook till it comes to a boil. Continue to cook for 2-3 minutes.
3. Add salt and mix well. Cover and cook for 6-8 minutes.
4. Add birds eye chillies, palm sugar and mix. Stir in the coconut milk and cook for 4-5 minutes.
5. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with cooked quinoa.

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