Lotus root channa masala with quinoa

26 Jul

Experimentation with Chinese vegetables and Indian flavors.  Delicious, homey, and clean tasting (as in healthy but hearty).

2 T. minced galic
2 T. minced ginger
1 medium white onion, chopped
1 large green bell pepper, chopped
2 cups chopped, cubed lotus root
1 medium squash (like zucchini or summer squash; I used the Chinese variety)
1 can chickpeas, rinsed
4  medium tomatoes, chopped
salt and black pepper
1 t. yellow curry powder
1 t. ground cumin
1/2 t. ground 5 spice mixture
1.5 T. garam masala
juice of 1 lemon
1/4 cup extra-virgin olive oil
1 T. butter
3/4 cup water
1 cup quinoa
mushroom bullion for making 1.5-2 cups mushroom broth (or use just water or any kind of broth)

Heat oil and butter.  Add lotus root over medium-high heat and sautee until it begins to brown.  Add onion, garlic, ginger and bell pepper.  Let veggies begin to sweat (maybe 5 minutes).  Add tomatoes and spices.  After tomatoes, squash and spices.  After tomatoes begin to break down, add water, bring to a boil, and then simmer on low heat until a sauce begins to form.  Add chickpeas and slightly smash ingredients with spatula as you stir to combine.  Add salt and pepper and lemon juice.  Continue to cook until the mixture reaches a desired consistency.

Meanwhile, prepare 1 cup of quinoa in a mushroom broth.  Serve lotus root and chickpea mixture over quinoa.  Suggestion:  stir to combine quinoa and vegetables before eating.


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