Vegetarian Quinoa Curry | RICARDO

Ingredients

• 1 onion, finely chopped
• 1 small jalapeño, seeded and finely chopped
• 3 tablespoons (45 ml) olive oil
• 1 1/4 cups (225 g) quinoa
• 1 1/4 cups (140 g) slivered almonds
• 2 cloves garlic, finely chopped
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 2 1/2 cups (625 ml) chicken broth or vegetable broth
• 2 cups (300 g) butternut squash, peeled, seeded and diced
• 4 cups (1 litre) cauliflower, cut into small florets
• 1 red bell pepper, seeded and diced
• 1/4 cup (10 g) chopped fresh cilantro
• Salt and pepper