Curried Mushroom & Kale Quinoa Bowls
Indian inspired bowl with kale, quinoa and mushroom.
Ingredients
- 2 tbsp olive oil
- 1 large red bell pepper, diced
- 1 red onion, sliced into petals
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp hot curry powder
- 0.5 ground tumeric
- 200 g kale, roughly chopped
- 1 tsp masala
- 1 tin coconut milk
- 2 tbsp smooth peanut butter
- 1 tin chickpeas
- 400 g button mushrooms sliced
- juice of 1 lime
- 2 cups cooked quinoa for serving
- Lime wedges, for serving
- Fresh coriander, for serving
Instructions
- Heat oil in a large buffet casserole over medium-high heat. Add red pepper and onion. Cook briefly until the onion has just softened.
- Add garlic, ginger, curry powder, garam masala, turmeric, salt and pepper. Cook until fragrant. Add the kale and cook until just wilted.
- Pour in the coconut milk and add the peanut butter. Stir and bring to a simmer.Add the chickpeas and mushrooms. Stir well.
- Simmer for a few minutes until the sauce chickens slightly and the mushrooms are cooked but retain some texture and bite. Remove from the heat and squeeze over fresh lime juice.
- Serve in bowls over freshly cooked quinoa with extra lime wedges and plenty of fresh coriander.