|200 g g||Quinoa Quinoa|
|600 ml ml||Vegetables broth Vegetables broth|
|1 large large||Onions Onion|
|3 tbsp tbsp||Sunflower Oil Sunflower Oil|
|2 tsp tsp||Curry Powder Curry Powder|
|400 ml ml||Coconut Milk Coconut Milk|
|1 pinches pinch||Salt Salt|
|1 pinches pinch||Cayenne pepper Cayenne pepper|
|350 g g||Apples Apple|
|200 g g||Tofu Tofu|
|1 tbsp tbsp||Sesame Seeds Sesame Seeds|
|1 tbsp tbsp||Soy Sauce Soy Sauce|
|500 g g||Green Cabbage Green Cabbage|
Quinoa Green Cabbage Curry with Fried Tofu
- Wash and drain Quinoa well. boil 500 ml of the vegetable broth, add quinoa and cook for 15 minutes at low to medium heat, add addition broth if necessary. Remove the quinoa from the heat and let it soak for 10 minutes.
- Chop cabbage, removing thick stacks. Peel and chop up the onion. Sprinkle curry and fry for 1 min in hot oil, addcoconut milk and season with salt and cayenne pepper. Add the cabbage, simmer for 5-8 minutes. Peel, core and dice up apple, add to cabbage and continue to soak for an additional 5 minutes.
- Dice Tofu and mix with soy sauce, roasted for 3-4 minutes. Sprinkle with sesame seeds and fry for 1 more minute. Add quinoa and sprinkle with tofu.