I'm no chef, but I love to cook healthy and recently I have been experimenting with different flavours and vegetarian dishes. I might make this a running series and upload one recipe per week.
This isn't your typical stirfry, I have been told your vegetables should be sliced very thinly. I'm too much of an impatient cook to do so.. But if you're not please do, your dinner will look a lot prettier than mine :) send me a photo on twitter or instgram @jocelynwardleyt if you recreate this recipe and let e know if you like the myriad of asian cross morrocan flavouring.
Serves 4
Oil pan. Add half a cup of water to heated pan, cook pumpkin and garlic for 5 minutes. Add herbs and mix thoroughly through with pumpkin.
Heat 2cups salted water in saucepan for 1 cup quinoa, you can substitute for rice or pasta. Quinoa will be ready once all the water evapourates, add more during the cooking process if needed.
Add all other vegetables and 1/2 cup water or vegetable stock. Bring to the boil, lower heat and simmer. Place a lid on the pan to lock in the moisture. Stir occassionally. Add chilli for an extra kick!
Notes: you can replace one half water for vegetable stock.
Lay out Quinoa, place vegetables on top and add Parmesean or another topping of your choice.
Ta da! A quick and easy meal. Serves 4
Vegetarian Turmeric & Curry Stir Fry
This isn't your typical stirfry, I have been told your vegetables should be sliced very thinly. I'm too much of an impatient cook to do so.. But if you're not please do, your dinner will look a lot prettier than mine :) send me a photo on twitter or instgram @jocelynwardleyt if you recreate this recipe and let e know if you like the myriad of asian cross morrocan flavouring.
Ingredients:
Turmeric, 1 tbsp
Paprika, 1pinch
Cummin, 1 tbsp
Hymalayan pink rock salt, 1 pinch
Paprika, 1pinch
Cummin, 1 tbsp
Hymalayan pink rock salt, 1 pinch
Garlic, 1 crushed clove
Basil, 1/2 cup roughly chopped
Curry Powder, 1 tsp
Chilli (optional)
Chilli (optional)
Zucchini, 2
Butternut Pumpkin, small roughly sliced
Pak Choy, 1
Carrot, 2
Beans, handful
Mushrooms, 2 flat
3 cups water
Quinoa, 1 cup
1/2 cup vegetable stock (optional)
1/2 cup vegetable stock (optional)
Serves 4
Oil pan. Add half a cup of water to heated pan, cook pumpkin and garlic for 5 minutes. Add herbs and mix thoroughly through with pumpkin.
Heat 2cups salted water in saucepan for 1 cup quinoa, you can substitute for rice or pasta. Quinoa will be ready once all the water evapourates, add more during the cooking process if needed.
Add all other vegetables and 1/2 cup water or vegetable stock. Bring to the boil, lower heat and simmer. Place a lid on the pan to lock in the moisture. Stir occassionally. Add chilli for an extra kick!
Notes: you can replace one half water for vegetable stock.
Lay out Quinoa, place vegetables on top and add Parmesean or another topping of your choice.
Ta da! A quick and easy meal. Serves 4
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