Ingredients :
- 500g peeled shrimp or tofu or chicken breast
- 240g frozen peas
- 40cl of coconut milk
- 250g of quinoa
- 125g grated coconut (be careful not in powder)
- 3 carrots, sliced
- 2 tablespoons of olive oil
- 2 medium onions
- 3 cloves of garlic
- 2 tablespoons of curry
- 1 teaspoon of ground cumin
- 2 tablespoons of soy sauce
- salt pepper
Preperation :
-
Brown the onions and garlic in olive oil.
-
Add the curry, cumin, soy sauce and carrots. Pour in the coconut milk, season with salt and pepper. Cover and simmer over low heat 10min.
-
Add the shrimp and peas and continue cooking, still covered, for 5 minutes. Add a little water if necessary then bring to a boil.
-
In a saucepan, bring to boil 1L and a half of salted water and cook the quinoa. Then drain it once cooked.
-
Brown the coconut in a pan and add the cooked quinoa
-
Serve hot preparations in deep plates.
