Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups water
  • 1 1/2 cups quinoa ((rinsed))
  • 2 cups unsweetened coconut milk ((tetra pack/carton))
  • 1/2 tsp fennel seeds
  • 1/2 tsp yellow mustard powder
  • 1 tsp ginger powder
  • 1 tsp cumin powder
  • 1/4 tsp cardamom powder
  • 1 1/2 tsp turmeric powder
  • 1 tsp cayenne pepper powder
  • 1/2 tsp coriander powder
  • 1 tsp kasoori methi/dry fenugreek leaves
  • 2 tbsp olive oil
  • 4 Thai basil leaves
  • 1 tsp chopped fresh lemongrass
  • 1 whole cinnamon stick
  • 1 tsp dried garlic
  • 1 tsp white sesame seeds
  • 1/8 cup scallions
  • 1/4 cup julienned carrots
  • 1/4 cup chopped baby corns
  • 1/4 cup diced celery
  • 1 15 oz extra firm pack of tofu ((drained,pressed,chopped))
  • 1 1/2 tsp salt or as per taste
  • 1/4 tsp sugar
  • 1 tsp lemon juice or as per taste

Instruction

  • In a saucepan bring water to a boil and then add quinoa. After few minutes when the water starts to dry add coconut milk. Keep stirring at intervals for quinoa to stay fluffy. When the liquid starts to dry simmer the flame and cook covered until quinoa absorbs all the liquid. Turn off the flame for quinoa once cooked and set it aside and fluff with a fork.
  • While the quinoa is being cooked combine all the ingredients for curry powder in a glass bowl and mix thoroughly with a spoon and set it aside.
  •  In a nonstick pan/ wok heat oil and add basil leaves, lemongrass, garlic, sesame seeds and cinnamon stick. Immediately add the scallions and stir.
  • Add carrots, baby corn and celery and mix very well.
  • Now add tofu and curry powder to the pan and mix gently so that tofu does not break but at the same time all the tofu pieces are well coated with the curry powder. Cover and cook for 3-4 minutes. (Avoid browning of tofu).
  • Now add quinoa, salt, sugar, lemon juice of the ingredients and mix very gently to maintain the tofu pieces.
  • Take it out in a serving bowl and serve warm.