Ingredients
- 1 large sweet potato, diced
- 3tbs olive oil
- 1 leek sliced
- 1 small onion diced
- 2 garlic cloves
- 750ml of vegetable or chicken stock
- 250g red quinola
- 1tsp garam masala powder
- 1tsp chilli flakes
- 1tsp grated ginger
- Sea salt
- Small bunch of coriander
- 1 lime
- Sour cream to serve
Peel the sweet potato and cut into roughly 1.5cm chunks.Heat 3 tablespoons of oil in a large frying pan, over a medium heat. Fry the diced potatoes for 15 minutes, tossing occasionally until soft and golden. Put it on a plate aside. Finely chop the onion and garlic, fry in a pan with little bit more oil for a few minutes until soft. Add quinoa, stir well, add the sliced leek, garam masala, ginger, chilli flakes and pour in the stock. Simmer for about 20 minutes until all of the liquid is absorbed and quinoa is cooked. Add a little bit more water if necessary. For the lime and coriander dressing; squeeze the lime juice and mix it with the half of the chopped coriander, and set aside.When quinoa is cooked add remaining chopped coriander and mix well. Season with sea salt to taste. Serve with sour cream and lime and coriander dressing.
