Ingredients

	1 onion
	4 cloves of garlic
	2 tsp ground cumin
	2 tsp turmeric
	4 tbsp peanutbutter
	4-5 tsp red curry paste
	1 can chopped tomatoes
	1 can can of coconut milk
	180 g light quinoa
	2 carrots
	1 eggplant
	1 handful fresh spinach
	salt and freshly ground pepper
	Fried chickpeas with paprika
	240 g (1 can) cooked chickpeas
	1 tbsp paprika
	salt and freshly ground pepper

	FOR SERVING
	vegan sour cream
	fresh basil
	1 lime (cut into wedges)
	sesame seeds

Quinoa casserole

By: Michala Kramer / Photo: PR / Book: Vegansk Aftensmad

One of my most popular recipes on micadeli.dk, was one of my very first and very beginner-friendly recipes. However, this is a newer and improved version. It's super satisfying and can easily be made in large portions for the freezer.

Directions

1 Done	FIRST Put oil in a sauté pan or pan and add finely chopped onions and garlic. Add cumin, turmeric and let it cook well through.
2 Done	THEN Add peanut butter, red curry paste and stir well. Add chopped tomatoes and coconut milk to the pan with raw quinoa.
3 Done	AND Grate the carrots on a grater, cut the eggplant into cubes and add both both to the pan. Let it simmer for about 10-15 minutes on medium heat while stirring. Add the spinach to the dish and season with curry paste, salt and freshly ground pepper.
4 Done	AND Rinse the cooked chickpeas thoroughly. Heat a little oil on a pan and put the chickpeas on the pan together with the paprika, salt and freshly ground pepper. Let it cook over medium / high heat until crisp and golden.
5 Done	FINALLY Serve the quinoa casserole with cold sour cream, lime slices, basil, sesame seeds, salt and freshly ground pepper.