Preparation time: 30 minutes | Cooking time: 30 minutes I Serves: 4 to 6 people
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon black mustard seeds
- 1 large onion (finely chopped)
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 5 cardamom pods (ground)
- A small handful of fresh curry leaves
- 4 garlic cloves (finely chopped)
- 1 teaspoon fresh ginger (grated)
- 1 red or green chili (seeds removed and finely chopped)
- 800 g cherry tomatoes (chopped)
- 400 ml coconut milk
- 500 g sweet potatoes (peeled and diced)
- 1 cup quinoa (rinsed)
- 0.5 cup hot water
- 800 g ripe mangoes (cut into pieces)
- Lime juice (to taste)
- Fresh coriander (chopped)
Instructions
1. Heat the olive oil in a large pan and add the mustard seeds. Cook until they start to pop.
2. Add the onion and cook until softened. Stir in the turmeric, curry powder, cardamom, and curry leaves, and cook for a few more minutes.
3. Add the garlic, ginger, chili, and a pinch of salt. Sauté briefly until fragrant.
4. Stir in the chopped tomatoes, coconut milk, and sweet potato cubes.
5. Bring to a boil, reduce the heat to low, and simmer for 10 minutes with the lid on, until the sweet potato starts to soften.
6. Stir in the quinoa and 0.5 cup of hot water. Let it simmer for another 15-20 minutes until the sweet potato and quinoa are fully cooked.
7. Add the mango pieces and heat through. Stir in the chopped coriander.
8. Drizzle with lime juice to taste and garnish with extra coriander.
