White Quinoa Chilli



- 80g roasted salted cashews
- 400ml boiling water
- 1 large brown onion, finely diced
- 4 garlic cloves, minced
- 400g white quiona
- 470g cannellini beans (drained weight)
- 160 sweet corn (drained weight)
- 1tbsp hot chilli powder
- 2tsp ground cumin
- 1tsp paprika
- 1tsp dried mixed herb
- 1/4tsp ground black pepper
- 1 vegetable stock cube dissolved in 1.25L boiling water
- 1kg frozen mixed veggies [e.g. carrot + cauliflower + garden peas + broccoli]

(1) Soak cashews in 400ml boiling water. Set aside.

(2) Dump all remaining ingredients, except frozen veggies, into a large soup pot. Stir well, bring to a boil, and then cook covered on low heat for 10 minutes.

(3) Add frozen veggies and stir well. Turn up the heat and cook for another 5-10 minutes until quinoa is done and veggies are cooked through.

(4) Right before chilli is done, transfer cashews together with water to a blender and blend until smooth.

(5) Stir cashew cream into chilli. Add more boiling water in case chilli is too thick. Serve hot with crusty rolls or flatbreads, and/or garnish with more roasted cashews.

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