When my kids were little, we were members of a swimming pool at a nearby moshav. It would always amuse me when, on September 1, in anticipation of a barely noticable drop in temperature following our very hot Augusts, the pool would discernably empty out during this still pretty sweltering month. The reason, people would tell me, was that it just wasn’t very hot any more. This 3 or so degree difference put everyone into a fall state of mind, while we would enjoy the virtual privacy of the swimming pool.
A couple of weeks, when I threw together a rustic curried quinoa dish to feed my vegan relatives, I reminded myself of those premature celebrators of the end of summer. Even though the mercury is still way up there, I gathered a bunch of autumn veggies, and put together a tummy warming curried quinoa dish. It was one of those ” this is what I’ve got in the fridge” moments, that worked out really well.
The advantages of this dish is that it’s vegan and can work well as a main dish if you’re not going for animal proteins. It also takes about 20 minutes to prepare. And now that I’ve added it to my reportoire, I will definiely be making this again as the temperatures (eventually) drop towards winter.
CURRIED QUINOA AND VEGETABLES
1 cup of quinoa cooked according to the directions on the package
2-3 tablespoons olive oil
2-3 medium sized carrots finely diced
1 large onion finely diced
1 medium sized zucchini diced
About 2 cups of pumpkin diced
2-3 medium sized very ripe tomatoes peeled and diced
About 1 tablespoon of medium strength curry powder (or to taste)
2-3 tablespoons of chutney or 2 teaspoons brown sugar (use chutney if you have it)
Salt and pepper
How to do it
- Cook the quinoa in a small pot
- While the quinoa is cooking, dice all the vegetables. In a large skillet, heat the oil and add the carrots, and stir for about a minute or two, Then add the onions and saute for another few minutes until the carrots just start getting soft. Then add the zucchini and the pumpkin and saute until they are both cooked.
- Add the tomatoes and the curry powder and cook until the tomatoes just start breaking down (about 3-4 minutes).
- Add the chutney or brown sugar, and salt and pepper to taste. Mix through.
- Add the cooked quinoa to the vegetables and mix through thoroughly.
Serve hot. Serves 4 as a main dish and 6-8 as a side dish