30 minutes start-to-finish gets you this delicious, easy dinner dish.. and you probably already have everything in your pantry!
2medium onionsfinely chopped
1Tspblack mustard seeds
400g1 can coconut milk
½juice of a lemon
In a large pan heat coconut oil, sauté onions and garlic.
Add ginger, cumin, coriander, turmeric, garam masala and mustard seeds to onions and fry off for a further 5 minutes.
Next, add in coconut milk, quinoa, lemon juice and vegetable stock. Simmer on medium heat for the next 20 minutes, or until all liquid has evaporated - the texture should be sticky.
Salt to taste and serve with roasted Spring vegetables.
This recipe was developed by Alice Leppard during their time at The Vegan Chef School. To find out more about masterclasses and vegan chef courses, both in person or online, visit The Vegan Chef School here.
You can follow Alice's vegan chef journey on Instagram.