Instructions

• Optional: Rinse ½ cup quinoa under cold running water to remove any bitter coating; drain. Put the rinsed quinoa, 1 cup water, and ½ teaspoon salt in a small pot.
• Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 10–15 minutes, until the quinoa has absorbed all the water. Remove from heat and fluff with a fork.
• While the quinoa cooks, rinse and drain ½ cup black beans under running water. Juice 1 small lime and chop 2 tablespoons fresh parsley.
• Stir the rinsed black beans, the lime juice, and the chopped parsley into the fluffed quinoa. Keep warm.
• Heat 1 tablespoon vegetable oil in a frying pan or medium wok over medium heat.
• Add ½ yellow onion (diced), 2 small carrots (diced), ½ cup mixed bell peppers (diced), and 2 green chilis (pierced) if using. Stir frequently until the onion is softened (about 4–6 minutes).
• Add 1 potato (diced), 1 cup peas (frozen or fresh), ¾ (300 ml) can coconut milk, 1 teaspoon curry powder, and 2 teaspoons lemongrass paste if using. Stir to combine.
• Cover the pan and simmer for about 10 minutes, or until the potatoes are tender and the sauce has reduced slightly. Uncover and stir once or twice while simmering.
• Season the vegetable curry with salt and pepper to taste.
• Serve immediately: spoon the zesty black-bean quinoa into bowls and top or serve alongside the coconut curry.