Indian-Spiced Quinoa Cakes with Tomatoes

Name: Indian-Spiced Quinoa Cakes with Tomatoes
Ingredients: 400 grams (12½ ounces) kumara (orange sweet potato), peeled, cut into 4cm (1½-inch) cubes; 2 cups (500ml) water; 1 cup (200g) white quinoa; 1/3 cup (80ml) olive oil; 1 medium_piece (150g) onion, chopped finely; 2 cloves garlic, crushed; 4 centimetre (1½-inch) piece (20g) fresh ginger, grated finely; 1 fresh long red chilli, chopped finely; 1 1/2 tablespoon indian curry powder; 1/3 cup fresh coriander (cilantro), chopped; 1 free-range egg; 1/4 cup (40g) wholemeal plain (all-purpose) flour; 1 tablespoon olive oil, extra; 500 grams (1 pound) ripe roma (egg) tomatoes,; 1 tablespoon yellow mustard seeds; 2 tablespoons fresh curry leaves; 2/3 cup (190g) greek-style yoghurt; 2 cups (40g) baby asian salad leaves

www.womensweeklyfood.com.au

Indian-spiced quinoa cakes paired with tomatoes for a quick and flavorful dinner. Serves 4, cooks in 50 minutes.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

400 grams (12½ ounces) kumara (orange sweet potato), peeled, cut into 4cm (1½-inch) cubes
2 cups (500ml) water
1 cup (200g) white quinoa
1/3 cup (80ml) olive oil
1 medium_piece (150g) onion, chopped finely
2 cloves garlic, crushed
4 centimetre (1½-inch) piece (20g) fresh ginger, grated finely
1 fresh long red chilli, chopped finely
1 1/2 tablespoon indian curry powder
1/3 cup fresh coriander (cilantro), chopped
1 free-range egg
1/4 cup (40g) wholemeal plain (all-purpose) flour
1 tablespoon olive oil, extra
500 grams (1 pound) ripe roma (egg) tomatoes,
1 tablespoon yellow mustard seeds
2 tablespoons fresh curry leaves
2/3 cup (190g) greek-style yoghurt
2 cups (40g) baby asian salad leaves