Curried Quinoa with Cumin Roasted Carrots
30 min
Vegan
165126
For 2 Portions
300 g
tomato
180 g
quinoa
120 g
kidney beans, canned
50 g
spinach, fresh
30 g
cashew, unsalted
30 g
soy yogurt
20 g
cilantro, fresh
4
carrot
1
lime
4 tsp
curry powder
2 tbsp
olive oil
2 tsp
cumin, ground
1 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel carrots and cut diagonally into thick slices.