In traditional Indian cuisine from the state of Gujarat, for those of us who are meat eaters, we don’t eat much by way of vegetables! As I have been trying to do throughout my blog, I want to increase the nutritional content of traditional dishes that I have grown up eating! Today it was chicken curry or chicken tikka massala again!
Broccoli and cauliflower are rich in vitamins C, B and K, and broccoli, so definitely good for your immune system at this time of year as our climate changes! Pigeon peas add some extra greens and vitamins to really give you a good helping of protein, healthy carbs, fats, fibres, vitamins and minerals!
I love my quinoa, but you can have it with whatever you wish! Mum had hers with chappati because she’s not a big fan of quinoa! More for me!
1 chicken breast
50 g pigeon peas (we used a bag we’d frozen before)
1/2 tin chopped tomatoes
4 cloves garlic (we used a bag we’d frozen before)
2 cm ginger (we used a bag we’d frozen before)
2 green chillies (we used a bag we’d frozen before)
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon dried coriander
1 teaspoon red chilli powder
2 teaspoon coconut oil
40 g quinoa
2 cinnamon sticks
200 mL of filtered water, boiled.
¼ teaspoon Salt
1 teaspoon Coconut oil
- In a large saucepan, add in 2 teaspoons coconut oil, 1 chopped onion, and caramelise on 3/4 heat;
- Add in garlic, ginger, chilli, and cook and stir until the smell goes;
- Add in the chicken, sliced and diced, and cook until all the pink bits are cooked.
- Add in 1/2 tin chopped tomatoes, spices and seasoning, pigeon peas, and place on ½ heat and cover for 5 minutes whether ingredient are frozen or not due to moisture from the chicken;
- Simmer on ¼ heat for 20 minutes and stir occasionally to mix;
- Add in the cauliflower, chopped, and cover for 10 minutes;
- Add in the broccoli, chopped, and cover for 10 minutes,
- Continue to stir whilst the curry cooks, add water if needed;
- Check the chicken and vegetables if they are done as you like them;
- BrocCauli Chicken is served!
- You can begin cooking this simultaneously with the BroCauli Chicken at point 6;
- In a saucepan on ¾ heat, add 1 tablespoon of coconut oil (put the water on to boil);
- Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
- Add in the boiling water, ¼ teaspoon of salt, the quinoa and stir gently;
- Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
- Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
- Repeat step 8 until the quinoa is cooked and all the water evaporates;
- You are now ready to eat!
Preparation time: 15 minutes
Cooking time: 30 minutes
Eating time: 15 minutes
Serves up to 2 people
I made enough just for mum and I! Mum had hers with chapatti!
Let me know how you get on and please feel free to provide feedback 🙂