“Summer Crushing on Curry”- Quinoa Stuffed Tomatoes with Spinach and Lentil Coconut Curry
I’m back from my lovely visit home to South Florida, and I’m getting back into the groove of cooking up some delish dishes for you all!
While at home I packed up more of my things to bring back to LA. Aside from the clothes, shoes and other personal belongings, I packed up two containers from a basket I won from Foodspring last year. The basket had contained sofi award winning products from the Fancy Food Show.
The Mango Masala Seasoned Salt from Urban Accents and the Madras Curry from Dulcet Cuisine had been on my mind since I boared the plane to LA. I kept thinking, “what can I cook up using these two fabulous products.”
So in an effort to ease my mind, I got to creating in the kitchen tonight. Let’s just say, I think these two products are going to be showing up a lot in my upcoming recipes!
What You Need (Serves 2):
For the Stuffed Tomatoes:
4 Small Tomatoes
1/4 Cup Red Quinoa (rinsed and drained)
1/2 Cup Water
1/2 Cup Low Sodium Vegetable Broth
1/2 Cup Chopped Onions
1 Cup Crimini Mushrooms (rough chop)
Cumin (to taste)
1/4 Cup Golden Raisins
Pinch of Mango Urban Accents Spices Masala Seasoned Salt (optional)
Set Oven to 400 Degrees.
1. Slice off the tops of the tomatoes and scoop out the insides using a spoon. Reserve the insides of the tomatoes, including the juice. Set aside.
2. Meanwhile, in a small pot, combine the quinoa, water and vegetable broth. Set the pot to low medium heat and allow the quinoa to cook according to the package. About halfway through cooking, add the chopped onions, mushrooms, golden raisins, seasoned salt and cumin to the pot. Allow the mixture to continue cooking on low heat until all the liquid is absorbed. Remove from heat.
3. Using a spoon, stuff each tomato with the quinoa mixture. Top the tomatoes with their “lids” (tops of the tomatoes) and place the tomatoes into a greased baking dish. Place the tomatoes in the oven for 15-20 minutes or until tomatoes are tender, but not falling apart.
For the Spinach and Lentil Coconut Curry:
1/3 Cup plus 1 Tbsp. Lite Coconut Milk (I used Trader Joe’s)
Insides of the 4 tomatoes (chopped and liquid reserved)
1/2 Cup Pearl Onions
1 Cup Spinach (I used frozen- it’s all I had)
1 Cup Crimini Mushrooms (quartered)
1 Tsp. Dulcet Cuisine Madras Curry
1/2 Cup Steamed Lentils
1. Grease a medium size pot and set on medium heat. Toss in the pearl onions and cook until fragrant. Next, add in the crimini mushrooms and allow them to cook down until tender.
2. Then, add in the reserved insides of the tomatoes, coconut milk and madras curry. Allow the mushrooms and pearl onions to simmer in the sauce for about 10 minutes. Next, add in the spinach and steamed lentils and reduce to a simmer. Allow the mixture to simmer for about 5 more minutes, but do not over cook the spinach (we still want it green!).
3. To plate, spoon about 1/2-3/4 cup of the spinach mixture onto the plate. Top the curry with one of the tomatoes and serve immediately. Feel free to finish the dish with a pinch more of the mango masala seasoned salt.
1 month ago