Peruvian Curry with Quinoa

Ingredients

While the original Indian curry is known for its intense heat and use of traditional spices like turmeric and cumin, our Peruvian adaptation incorporates local Peruvian ingredients such as aji amarillo (yellow chili pepper) and cilantro. Additionally, we substitute the traditional rice with quinoa, a staple grain in Peruvian cuisine, to add a nutritious twist to the dish. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15 g) aji amarillo paste 1 tablespoon (15 g) aji amarillo paste
• 1 tablespoon (15 g) tomato paste 1 tablespoon (15 g) tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (200 g) diced potatoes 1 cup (200 g) diced potatoes
• 1 cup (200 g) diced carrots 1 cup (200 g) diced carrots
• 1 cup (200 g) diced bell peppers 1 cup (200 g) diced bell peppers
• 1 cup (200 g) diced zucchini 1 cup (200 g) diced zucchini
• 1 cup (200 g) diced eggplant 1 cup (200 g) diced eggplant
• 1 cup (200 g) cooked quinoa 1 cup (200 g) cooked quinoa
• 1 cup (240 ml) vegetable broth 1 cup (240 ml) vegetable broth
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Stir in the aji amarillo paste, tomato paste, ground cumin, paprika, and dried oregano. Cook for 2 minutes to release the flavors.
3. 3.
   Add the diced potatoes, carrots, bell peppers, zucchini, and eggplant to the pot. Stir well to coat the vegetables with the spice mixture.
4. 4.
   Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the cooked quinoa and season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the Peruvian Curry with Quinoa hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness.
• Coconut milk — Use full-fat coconut milk for a creamy texture.

Tips & Tricks

• For a heartier meal, add cooked chicken or tofu to the curry.
• Serve the Peruvian Curry with Quinoa alongside traditional Peruvian side dishes like salsa criolla or avocado salad.
• If aji amarillo paste is not available, substitute with a mix of yellow bell pepper and a small amount of chili powder.
• Adjust the spiciness by adding more or less aji amarillo paste.
• Leftovers can be refrigerated and enjoyed the next day for an even more flavorful meal.

Serving advice

Serve the Peruvian Curry with Quinoa in individual bowls, garnished with fresh cilantro. Accompany it with a side of steamed white rice or warm Peruvian bread for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and a few cilantro leaves on top of the curry. Serve it in colorful Peruvian pottery or on a vibrant tablecloth to showcase the fusion of Indian and Peruvian cultures.