Braised Vegetables in a mildly spiced coconut sauce, served with quinoa

Cooked by Sally & Paul when they 'appeared' on BBC Radio Lincs for National Vegetarian Week 2009

Serves 4

Ingredients
for the vegetables:

• 1 tbsp oil
• 1 onion, chopped
• 1 clove garlic, crushed
• Selection of chopped vegetables eg:
• 5 -6 cauliflower florets
• 5-6 broccoli florets
• 2 carrots, chopped into batons
• sweet potato, chopped
• half red pepper, chopped
• 1 leek, thinly sliced
• 1 courgette, sliced or in batons
• 4-5 mushrooms, sliced
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp ground tumeric
• half tsp stock powder
• 1 tin of coconut milk

for the quinoa:

• 280g red or white quinoa
• 1 tsp stock powder
• 2 -3 spring onions, chopped
• 4 dried apricots, finely chopped

Method
Quinoa

1. Put quinoa and stock powder in a medium-sized pan and cover with boiling water, bring to boil and then simmer for 15 minutes with lid on pan. Add more water if necessary. At end of cooking time, add apricots and spring onions and leave to stand.

Vegetables & sauces

1. Put oil in large saucepan with a drop of water, fry onion and garlic then add rest of vegetables except for mushroom & courgette.
2. Add 2 fl oz water, put lid on the pan and leave to cook, stirring occasionally, for about 10 minutes.
3. Add courgette and mushroom and cook with lid on for a further 5 minutes, or until vegetables are soft.
4. Add spices and stock powder, then add coconut milk. Stir and heat gently until hot. Serve on top of quinoa.

From Sally & Paul

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