Measurements

• 1 cup Quinoa
• 2 cups Kale
• 1/2 cup Cashews
• 1/4 tsp Cardamom
• 1 Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 Tomatoes
• 1 Carrot
• 1 Potato
• 2 Bay Leaves
• 200g Tofu
• 2 tbsp Oil
• 1 cup Broccoli florets
• Salt to taste
• Pepper to taste
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/2 tsp Chili Powder
• 1 tbsp Lemon Juice

Preparation Method

• Rinse quinoa under cold water.
• In a pot, add quinoa and 2 cups of water.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 15 minutes.
• In a pan, heat oil over medium heat.
• Add onions, garlic, and ginger.
• Sauté until onions are translucent.
• Add cardamom, cumin, coriander, turmeric, and chili powder.
• Stir for 1 minute until fragrant.
• Add tomatoes, carrots, potatoes, and bay leaves.
• Cook for 5 minutes, stirring occasionally.
• Add tofu and broccoli to the pan.
• Cook for another 5 minutes.
• Add kale and cashews.
• Cook until kale is wilted.
• Season with salt and pepper.
• Remove bay leaves.
• Fluff quinoa with a fork.
• Mix quinoa with the vegetable mixture.
• Drizzle with lemon juice.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.