Speedy Korma Quinoa

Updated at: Thu, 17 Aug 2023 12:31:27 GMT

Step 1

1. TOAST THE PEANUTS Place a pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

Step 2

2. VEGGIE FRY-UP Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté three-quarters of the sliced spring onion for 1-2 minutes until lightly charred (setting aside the rest for garnish). Add the quartered mushrooms and fry for 4-5 minutes until golden and caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Return the pan to the heat with another drizzle of oil if necessary. When hot, cook the halved baby tomatoes for 4-5 minutes until browned and soft, shifting occasionally. Remove from the pan on completion and add to the bowl of mushrooms.

Step 3

3. CHAR THE BROC Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the broccoli pieces with a pinch of salt and pepper for 7-8 minutes until lightly charred. Add a splash of water to cover the base of the pan and pop on the lid. Simmer for 2-3 minutes until cooked al dente. On completion, add to the bowl of mushrooms and tomatoes.

Step 4

4. KORMA CURRY SAUCE Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. If it starts to stick, add a small splash of water to deglaze the pan and continue frying. Increase the heat to medium and add in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until reduced and thickened.

Step 5

5. STEAM THE NOODLES & FINISH THE SAUCE Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking and set aside for serving. When the sauce has finished simmering, add in the cooked mushrooms, baby tomatoes, and broccoli. Toss to coat and stir through the juice of 2 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.

Step 6

6. GRAB A BOWL, CHEF! Dish up a helping of rice noodles and spoon over the vegetable korma curry. Sprinkle with the chopped peanuts, the remaining spring onion, and the fresh, chopped coriander.

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