The days are getting increasingly colder and this colorful carb-clever concoction is just so wonderfully warm.

The flavor profile is more than just spicy, it’s wholesome and meaty with fat chunks of mushrooms. Next time I make this I will definitely add some tofu for protein.

I made this meal using my green masala. Click on the button below for my homemade recipe. Alternatively you can buy green crushed chilies from Woolies.

Ingredients

1 tsp olive oil

1/4 tsp Whole jeera

1/2 yellow pepper diced

1 red pepper diced

1 punnet diced mushrooms

1/2 cup peas

1/2 onion diced

1 tsp crushed garlic

1 tsp green masala/green crushed chilies

1 cup coconut milk

1 tsp tapioca flour/flour to thicken the sauce

salt to taste

1 tsp dry thyme

1 cup cooked quinoa

1 lime

Method

1. Heat oil in a heavy-based pan.

2. Braise onions and peppers until they get a little color on them.

3. Add garlic, jeera, masala/green crushed chilies.

4. After 1 minute drop in sliced mushrooms.

5. The minute the liquid starts to draw away from mushrooms, add the coconut milk.

6. Drop in flour and stir to thicken sauce.

7. Season and let simmer for 4-5 minutes.

8. Add peas and quinoa and mix well.

9. Cover with a metal frying pan splatter lid and turn the stove off. Let stand for 5 minutes before serving with fresh herbs and a squeeze of lime.

Top tip: The ratio to cook quinoa is 1 cup to 2 cups of water. On medium heat, cook quinoa with the lid off until the water starts to evaporate. Lower the temperature, cover pot and cook further until all the water burns off. Keep checking the pot every 5 minutes and give it a stir. The cooking time for quinoa is usually 25-30 minutes. I tend to cook a whole lot and freeze 1/2 cup in little packets for meals whenever I need it.