Before finals hit with gale-force winds, one of my friends, Maria, and I made dinner together at my apartment. Cooking this dinner was a semester in the making, and luckily we squeezed it in the end. The recipe was her idea, adapted from Simply Sugar and Gluten Free. We had the recipe in mind but didn’t end up following it that closely. Neither of us seems to follow recipes when cooking; they’re more of a jumping off point.
One thing that really makes this dish is creating a bit of curry oil by heating up a tablespoon or so of curry powder in some olive oil. This allows the flavor of the curry to intensify and become infused with the oil. The oil was combined with onions and 1/2 veggie stock 1/2 water to make up the liquid to cook the quinoa in…. I’m not sure I can eat quinoa any other way now.
The veggies in this dish can pretty much be whatever you want; we used kale and sweet potatoes. The other night I made the same dish but with delicata squash (my other new obsession) and spinach.
Let me just rave about delicata squash for a minute… it’s a softer squash that tastes kind of like a sweet potato. It cooks up super fast and you can eat the skin, so no need for peeling. I like to cut it into little half moon shapes, by cutting it in half lengthwise and then cutting it into slices and sautéing it in a little bit of olive oil.
On to the recipe:
Curried Sweet Potatoes and Kale over Quinoa
serves 2-4 people
2 sweet potatoes
2 tablespoon of olive oil
1/2 to 1 teaspoon of curry powder
1/2 an onion, chopped
1 1/2 cup of water
1 cup of low sodium veggie stock
1 cup of uncooked quinoa
1/2 a bunch of kale, chopped
Cook sweet potatoes using your desired method, we ended up cubing them and boiling them. For 20ish minutes, or until a fork pierced through them.
While the potatoes cook, heat 1 tablespoon of olive oil in a small pot. add in 1/2 of the curry powder, and let it heat up, (don’t let it get too hot because you’ll burn the curry and it’ll taste bitter) then add in the diced onion and sauté for 3 minutes. Then add in the water stock and quinoa, cover and let cook for 10 minutes or until all the water is absorbed. Don’t forget stir it occasionally. A few minutes before the potatoes are done, heat some oil and the remaining curry powder in a large sauté pan, chop the kale and it in. Let it wilt down for a minute of two, stirring it and pressing it down. when the potatoes are done, drain them into a colander. Then add them to the kale and mix it in. the hot potatoes will absorb some of the curry oil. Top with black pepper to taste.
Serve the sweet potatoes and kale hash over the quinoa and enjoy.