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1
Bring half a liter of water or so to a boil in a small saucepan.
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2
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.
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3
Drain the potatoes and place them in a bowl.
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4
Use the same saucepan to boil the quinoa.
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5
Bring the water to a boil before adding the quinoa, lemon juice and salt.
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6
Cook the quinoa for 10-15 minutes or until all of the water is absorbed.
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7
In the meantime work on the curry paste vegetables.
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8
Cut the red bell pepper and onion into small pieces.
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9
Heat olive oil in a frying pan on high heat.
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10
Add the onion, red bell pepper, paprika, cumin, salt and pepper and fry for a minute or two on high heat.
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11
Turn down to low-medium heat and add the potatoes, curry paste and tomato puree.
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12
Cook for another 5-8 minutes or until the quinoa is done.
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13
A few minutes after youve started cooking your vegetables, start on the green beans.
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14
Heat the olive oil in another frying pan on high heat.
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15
Add the beans, cashew nuts, cumin, salt and pepper.
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16
Fry for 3-5 minutes.
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17
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.
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18
Once everything is done, assemble on a plate or in a bowl.
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19
Enjoy!
