Recipe Mash-Up: Curry Vegetables and Brown Rice

I don’t usually like mash-ups, but this one works surprisingly well.

It’s three parts Stiletto Chef‘s 3-Veg Curry Over Brown Rice from Pretty Delicous and one part Eat, Live, Run’s Channa Masala.

Because I don’t know what else to call this recipe, I’m calling it “Stiletto Run” Spicy Mash-up

Ingredients

• 3/4 C. Quinoa

• 8 ounces of water

• 1 T. toasted sesame oil

• 1 large yellow onion (diced)

• 3 T. all-purpose flour

• 1/2 cups of vegetable broth

• 3 carrots (diced)

• 2 zucchinis (diced)

• 1 cup of sliced mushrooms

• 1 15 oz can of chickpeas

• Agave Nectar (to taste)

• 1 T. coriander

• 1 tsp cumin

• 1/2 tsp sea salt
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 tsp tumeric

Directions: Cook quinoa according to package directions and set aside. Heat the toasted sesame oil in a large pan on the stovetop. Add yellow onions and cook until caramelized. Add in coriander, cumin, sea salt, garam masal, cayenne pepper and tumeric. Add flour and gradually stir in vegetable broth. After mixing those ingredients together add carrots, zucchini, mushrooms and chickpeas. Cook for approximately 20-25 minutes. Remove from heat and pour over quinoa.