Lunch · Indian · 15 min
Kitchari with Turmeric, Ginger, and Toasted Almonds
- Calories
- 573
- Protein
- 31g
- Carbs
- 66g
- Fat
- 24g
Ingredients
- 0.4129 cup quinoa
- 0.4 tsp turmeric
- 0.8333 tbsp ginger root
- 0.2 tsp salt
- 0.8263 cup water
- 90.9 g firm tofu
- 0.8222 tsp coconut oil
- 41.3 g sweet potato
- 57.8 g spinach
- 0.825 tsp coconut sugar
- 1.6556 tbsp slivered almonds
Method
- 011. In a small pot, steam the diced sweet potatoes for 8-10 minutes until tender.
- 022. In a medium saucepot, combine dry quinoa, 1 cup of water, ground turmeric, half of the grated ginger, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and steam for 15 minutes until fluffy.
- 033. Heat coconut oil in a skillet over medium-high heat. Add firm tofu cubes and sear for 5-6 minutes, turning until golden brown on all sides.
- 044. In the same skillet, wilt the fresh spinach for 1-2 minutes until bright green.
- 055. Whisk coconut sugar with remaining grated ginger and 1 tbsp hot water in a small bowl until dissolved to make a light glaze.
- 066. Fold seared tofu, sweet potato, and spinach gently into the warm quinoa kitchari.
- 077. Bowl the kitchari mixture, drizzle with the ginger-coconut glaze, and top with toasted slivered almonds before serving.
Cook it with the whole plan around it
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