Servings: 4

Prep Time: 20 min

Goan Quinoa with star anise carrots


  • 100ml sunflower oil
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 400ml coconut milk
  • 2 tablespoons chopped fresh coriander
  • 500g cooked quinoa
  • 1 tablespoon curry paste
  • 10g salt

For the curry paste

  • 6 red finger chillies, seeded and roughly chopped
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 3 garlic cloves, roughly chopped
  • 5cm piece of fresh root ginger, roughly chopped
  • 50g tamarind paste

Star anise carrots

  • 16 whole baby carrots, topped and tailed
  • 1 star anise
  • 20g sugar
  • 5g salt
  • 50g unsalted butter (or dairy free alternative)
  • 50ml water


For the curry paste
1. Blend all the ingredients in a food processor until smooth.

For the quinoa
1. Heat the oil in a deep frying pan, add the onion and fry for about 8 minutes, until golden.
2. Add the curry paste and fry for 2 minutes. Stir in the tomatoes and fry for 1 minute, then add the coconut milk and bring to the boil.
3. Add the quinoa and bring to the boil, cook for 3-4 minutes.
4. Season with salt and finish with chopped coriander.

For the carrots
1. Wash and trim the carrots and place in saucepan large enough to hold them all flat. Just barely cover with water, add salt, sugar, butter and star anise.
2. Bring to the boil then reduce to a slow simmer. The carrots will be finished and ready to eat when all the liquid has evaporated (about 10 minutes) depending on thickness of carrots. You can put a knife through thick part of carrot and if it slides through but not too soft it is ready. The butter and sugar will form a glaze.

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