Vegan Quinoa Curry

Ingredients:

• 1 cup of quinoa - used white
• 1 egg plant diced into 1-2 cm cubes
• 3-4 oyster mushrooms or any mushrooms you have sliced
• 3-4 tablespoons curry spice mix – I used vegetable masala mix I brought home from my trip to India
• 1 whole onion diced
• 1 clove of garlic minced or finely diced
• Water
• 1/3 cup coconut milk to serve

Instructions:

1. In a hot pan, heat oil on a medium heat and fry onion, garlic and spices until the onion is is slightly translucent. Then add quinoa seeds and toast the in the pan for 3 minutes.
2. Add your eggplant and mushrooms and 3-4 tablespoons and brown slightly before adding enough water to cover everything. Let boil.
3. When you notice the quinoa is cooked; they will start to open and look like they have little white tails, check the consistency and add more water if you think it needs it, chia soaks up a lot of liquid so you may need to add water as you go in this recipe.
4. Taste and check the flavour add some salt and pepper at this point and then serve with a splash of coconut milk.