Single-Serving Curry Vegetable Bowl

Bring half a liter of water or so to a boil in a small saucepan. Peel (if preferred) and cut your sweet potato and regular potato into small cubes and boil them in the water for 8-10 minutes or until soft. Drain the potatoes and place them in a bowl.

Use the same saucepan to boil the quinoa. Bring the water to a boil before adding the quinoa, lemon juice and salt. Cook the quinoa for 10-15 minutes or until all of the water is absorbed.

In the meantime work on the curry paste vegetables. Cut the red bell pepper and onion into small pieces. Heat olive oil in a frying pan on high heat. Add the onion, red bell pepper, paprika, cumin, salt and pepper and fry for a minute or two on high heat. Turn down to low-medium heat and add the potatoes, curry paste and tomato puree. Cook for another 5-8 minutes or until the quinoa is done.

A few minutes after you’ve started cooking your vegetables, start on the green beans. Heat the olive oil in another frying pan on high heat. Add the beans, cashew nuts, cumin, salt and pepper. Fry for 3-5 minutes.

If one thing is done before the other, simply turn the heat off or down to very low to ensure it stays nice and warm until the rest is done.

Once everything is done, assemble on a plate or in a bowl. Enjoy!