Ingredients (serves 4)
2 tbs peanut oil
1.5 tbs black mustard seeds
18 fresh curry leaves*, plus extra to garnish
3 tsp garam masala*
3 long green chillies, seeds removed, thinly sliced
1 large onion, coarsely grated
1 1/2 cups (200g) quinoa*
1/2 cup (110g) green split peas - try cooking them a bit prior to adding with quinoa
3-4 cups (750ml) salt-reduced chicken stock
1 1/2 cups shredded cooked chicken
300g baby spinach leaves, roughly shredded
handful frozen peas
Method
Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, and cook until onion is golden and spices are aromatic. Add quinoa and split peas, and stir to coat in spice mixture. Add stock and 1 cup (250ml) boiling water. Simmer over low heat for 25 minutes, then add chicken, peas and spinach and heat through for 5 minutes. Season to taste and serve garnished with extra curry leaves.
Notes
* Fresh curry leaves are from selected greengrocers. Garam masala is a spice blend from supermarkets. Quinoa is from health-food shops.
Nutritional information
This information is per serve.
Protein Dietary Fibre
31.90g 8.80g
Fat Total Energy
13.90g 2132kJ
Fat Saturated Sodium
2.50g 583mg
Carbohydrate Total Cholesterol
59.00g 51.00mg
Carbohydrate Sugars