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frozen broad beans olive oil kumara brown onion ginger ground cumin ground coriander ground turmeric ground paprika quinoa kale pistachios coriander leaves lemon wedge
Viewed: 50 - Published at: 2 years agoIngredients
- 150 g frozen broad beans
- 1 tablespoon olive oil
- 1 large kumara, peeled, cut into 2cm cubes (orange sweet potato)
- 1 brown onion, finely chopped
- 2 teaspoons finely grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 190 g quinoa, rinsed, drained
- 500 ml vegetable stock
- 1 bunch kale, stems trimmed, shredded
- 75 g pistachios, toasted, coarsely chopped
- 12 cup coriander leaves
- lemon wedge, to serve
Method
- Preheat oven to 200C Line a baking tray with baking paper.
- Place the kumara on the lined tray and drizzle with half the oil.
- Season with salt and pepper.
- Roast for 20 minutes or until tender.
- Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 minutes or until heated through.
- Refresh under cold running water.
- Drain well.
- Peel broad beans and set aside.
- Heat remaining oil in a large saucepan over a medium heat.
- Add onion and cook, stirring, for 5 minutes or until softened.
- Add the ginger, cumin, coriander, turmeric and paprika; cook, stirring, for 1 minute or until aromatic.
- Add quinoa and stock and bring to the boil.
- Reduce heat to low, cover and simmer for 15 minutes or until liquid evaporates and quinoa is al dente.
- Stir through kale until just wilted.
- Add the kumara, broad beans and pistachios and season with salt and pepper.
- Divide among serving bowls and sprinkle with coriander.
- Serve with lemon wedges.
