Food + Me = Life

There is a large movement towards veganism and going gluten-free, myself in particular I don’t mind eating vegan because you can make some very tasty dishes. As for gluten-free that is something that is important to me as im gluten sensitive.

Just because something is vegan or gluten-free doesn’t mean one little bit that it’s not going to be tasty!

So with the cupboards a little bare and not a large selection of things to create for dinner on this cold Canterbury night I came up with, Eggplant and Kumara curry with buckwheat and quinoa fresh herb salad.

Quinoa and buckwheat are a great alternative to rice that you may have with your curry at home. Quinoa is known as a superfood as is buckwheat they both have huge benefits for overall health and minerals the body requires.

Vegan Eggplant and Kumara Curry
with
Fresh Buckwheat and Quinoa Herb Salad

Ingredients:
1 brown onion, fine dice
1 tbsp canola oil
1 tbsp sesame oil
1 tbsp garlic granules or crushed
1 tbsp crushed ginger
3 tbsp yellow curry paste
1 tsp garma masala
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 tsp hot curry powder
1 cup eggplant, medium dice
1 cup orange kumara, large dice
3/4 cup carrot, small dice
1 tin coconut cream
1/2 tin water
1 tsp salt
1/2 tsp pepper
1 dsp cornflour + water to make a slurry

1 cup buckwheat
1/2 cup quinoa
1 red onion, finely diced
1/4 cup fresh mint leaves
3 tbsp fresh Italian or curly parsley, rough chop
2 medium size tomatoes, medium dice
1 lime, juice and zest
salt and pepper to taste

Method:

1. In large pot over medium heat add both the oils follow by the onions, garlic and ginger. Sautee until onions are transparent but not browned.
2. Add curry paste and dried spices, cook out for 5 minutes stirring so it doesn’t burn.
3. Add all diced vegetables into the pot followed by coconut cream and water, season and stir well. Simmer for 40 minutes until the kumara is just tender not turned to mush.
4. make  a slurry with small amount of water and the cornflour, stir into the simmering curry and cook for a remaining 5 minutes. Check seasoning and adjust if necessary.
5.  Bring medium pot of salted water to the boil, add buckwheat and quinoa boil for exactly 8minutes.
6. Drain and run cold water over to cool it down, strain to remove all water.
7. In bowl combine lime juice and zest, finely chopped red onion, diced tomatoes, fresh mint leaves (leave them whole) and the roughly chopped parsley. Season well and mix.
8. Serve with curry on the side and top with black sesame seeds and almonds if you wish.