Sprouted Bean & Roasted Potato Curry with Quinoa

Sprouted Bean and Roasted Potato African Curry with Quinoa
With flu season in full swing, some spice is a great infection fighter.  A huge bag of TruRoots Organic Sprouted Beans from Costco was waiting for us to create some recipes.  Put the two together and we have a Sprouted Beach & Roasted Potato African Curry.  Forget the rice and use quinoa as your base – delicious and healthy!

The amounts are fairly precise – as with any curry, you need to do a lot of tasting and adding to get it to the heat and flavor that is most appealing to you personally.

I had an African Curry blend from Hadaya Spice that I purchased at a Green Market and I was eager to try it.  The spices in the African Curry are:  Mustard Seed (yellow), Curry Leaves, Fenugreek Seed, Onion, Ginger, Coriander, Turmeric, Chili Cayenne, Cumin, Cilantro, Garlic, Cardamom (Green), Black Pepper and Cinnamon.  The smell was like being transported to the center of a spice market but the taste … well, the taste was the explosion of a spice market in your mouth! Make your own or order it from Hadaya Spice but it simply makes the dish!

The potatoes were something that I had in the refrigerator from the night before but made an awesome addition and well worth roasting them separately and then adding them to the dish.  You can change up the roasting spices but I do not use anything but Zensational from Pollen Ranch – I am addicted!

The curry has a bit of a bite – you can cut that by putting in less curry (not recommended) or using plain diced tomatoes without green chiles (this is where I would cut the heat).  You can also add a bit more broth if you find it is too spicy AND serve with some Greek yogurt on the side to cut the heat as well.

Perfect for a winter afternoon and it heats back up perfectly for leftovers!  I prepared the quinoa separately and simply served over it.

Don’t forget to join us on Wednesday, January 23 for a QUINOA CHAT!

 

5.0 from 1 reviews
Sprouted Bean & Roasted Potato Curry with Quinoa
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Serve over quinoa or rice for a hearty dish that will have everyone coming back for more!
Ingredients
  • 1 cup Sprouted Bean Trio
  • 3 cups water
  • ¼ cup Olive Oil
  • 1 large onion, roughly chopped
  • 3 cloves of garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons (or to taste) African curry blend
  • 1 can of Rotel diced tomatoes with green chiles
  • 32 oz vegetable broth (I also have another cup or more on the side)
  • ½ tray of potatoes cut into bite size cubes
  • 1 tablespoon of Zen-sational vegetable spice blend
Instructions
  1. Step 1 – Toss potatoes with approx 1 TB of Olive Oil and the Zen-sational vegetable spice blend. Roast in oven at 375 for approx one hour. Take out and set aside.
  2. Step 2 – Combine beans & water and bring to boil over medium heat.
  3. Reduce heat to low, cover, and simmer 5 minutes
  4. Remove from heat and let stand covered for 10 minutes
  5. Drain, as needed.
  6. Step 3 – Heat oil over medium-high heat.
  7. Add cumin and cook, stirring often, until fragrant – about 1 minute.
  8. Add onions and garlic, salt and pepper and cook, stirring often, until cooked and slightly browned – approx 10 min.
  9. Add the tomatoes, paprika and African curry blend and cook approx 2 minutes.
  10. Add broth and bring to a boil.
  11. Reduce the heat to medium-low and cook, partially covered for about 45 minutes.
  12. Add roasted potatoes about 20 minutes into cook time.
  13. Add additional broth if needed.
  14. Salt and Pepper to taste.
  15. Garnish with a dollop of Greek yogurt on the side and serve over quinoa.

Organic tru Roots Sprouted Bean Trio – Lentils, adzuki & mung beans

Sprouting is a technique of traditional cultures that boosts the nutritional profile-increasing vitamins and micronutrients. The process results in pre-digestion of
complex proteins, starches and lipids, converting them into simple and essential components that make these beans much easier to digest.

sprouted bean and roasted potato curry with quinoa

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About Kimberly Moore - The Hungry Goddess Herself

5 Responses to “Sprouted Bean & Roasted Potato Curry with Quinoa”

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  1. Yum, yum, and yum! I’m loving all the warm flavors in this dish, plus anything with potatoes is delicious in my book.
    Colleen, The Smart Cookie Cook recently posted..White Chocolate-Maple Almond ButterMy Profile

  2. Like I was telling Helene from Masala Herb who posted Harrissa recipe, African spices are almost identical to ones we use in Indian cooking. All the spices that you mentioned are used as a combination to make curries and sabzis. I use all the spices that you have mentioned here on a regular basis to make different masala blends.

    This looks awesome, I have never tried cooking Quinoa this way and I want to try this. So nice to meet you Sue 🙂
    Minnie@thelady8home recently posted..Microwave Coffee Cappuccino style – just a minuteMy Profile

  3. 4virtu says:

    Happy Tasty Tuesday! We LOVE this recipe and it is featured on our Delicious Quinoa recipe round-up this week! Thanks for sharing this great recipe!
    http://4virtu.com/2013/01/tasty-tuesday-delicious-quinoa-recipes/
    4virtu recently posted..Tasty Tuesday – Delicious Quinoa RecipesMy Profile

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