This recipe is full of gorgeous flavours and ingredients to combat stress and makes for a perfect meat-free, winter-warming curry.
Recipe Caralee Caldwell, photography Jo Anderson.
This recipe is full of gorgeous flavours and ingredients to combat stress. Orange kumara are high in beta-carotene (a form of vitamin A) and their skin is a good source of fibre, helping you feel full for longer. Meanwhile turmeric is thought to have properties that may help alleviate depression and anxiety.
1 cup quinoa
1 tbsp olive oil
2 garlic cloves, crushed
1 tsp fresh ginger, crushed
1 onion, diced
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp chilli flakes
salt and pepper, to taste
1 zucchini, diced
3 orange kumara, diced
400g can diced tomatoes
400g can coconut milk
fresh coriander, to garnish
1 lime, to garnish
Rinse the quinoa and place in a saucepan with 1½ cups water. Add a small pinch of sea salt and bring to the boil. Reduce heat to very low and cover. Simmer over a low heat for 15 minutes or until the water is absorbed then turn off the heat. Set aside.
Heat olive oil in a large saucepan over a medium heat. Add the garlic, ginger and onion. Sauté until the onion is transparent.
Add turmeric, cumin, chilli flakes and salt and pepper to taste. Add zucchini and kumara, stirring to combine.
Add tomatoes and coconut milk and allow to simmer, covered, for 20 minutes.
Finally stir through the quinoa. Garnish with fresh coriander and lime.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. For more of her delicious recipes visit realfoodpledge.com