Coconut Quionva Tikka

Serves 4

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Ingredients

2-3 tbsp olive oil

400g/14oz Quinova chunks

salt & freshly milled black pepper

2 sticks celery, chopped

1 medium green pepper, chopped

100ml/3 fl oz natural yogurt or suitable substitute

200ml carton coconut milk

1 medium onion, peeled and chopped

1 tsp ground ginger

2 tsp green chillies, de-seeded and finely chopped

1 tsp tumeric

1 tsp garam masala

1 tbsp fresh coriander, finely chopped

pinch cayenne pepper

Method

Heat the oil in a large non-stick frying pan over a low heat. Add the Quinova chunks and cook gently for 8-10 minutes, turning frequently. Season well.

Remove from the heat, transfer to a plate and cover.

Next, add a little extra oil if necessary and gently fry the celery and the pepper for 2-3 minutes.

Meanwhile, prepare the sauce by combining the yogurt, coconut milk, onion, ginger, chillies, tumeric, masala, coriander and cayenne pepper. Blend until smooth. Transfer the sauce with the celery and pepper into a pan and heat gently for 2-3 minutes before adding the Quinova. Stir well to coat for 2-3 minutes and serve immediately.