Double beans curry, Quinoa and roasted veggies

It’s been a long time. I hope you enjoyed the Navrathri school break. I may have enjoyed the holidays more than Hasini and Yuvan.

When Yuvan woke up and realized he had to go to school, he whined and pleaded. I told him firmly he had to go to school. He had had a good break. He needed to get back to his routine. After their school van disappeared around the corner, I sat down with my cup of lemon and honey and mentally ran through my master list of excuses to not go to gym –

“I needed a break” – I was already in one.

“I was tired” – Not really

“I was late. I didn’t have time” – Not applicable

“I just didn’t feel like working out. I have to listen to my body” – This seemed most appropriate. So I went with it.

I just didn’t feel like working out. I had to listen to my body. So I skipped gym. I sat sipping my drink thinking of what else I could get out of.

Double beans curry, quinoa & roasted veggies

The after-holiday blues are always so hard to fight off. I don’t want to cook. I don’t want to do the laundry. I don’t want to work out. I want to stay on the couch all day, undisturbed.

Days like these I make my laziest meals. I hope to slowly get back into the grind. I have plenty of posts I planned to write and a host of de-cluttering to do around the house but never got around to. I am looking forward to breaking though the ennui and getting all of them done. Good luck to all of you in beating the post-holiday slow-down!

Double beans curry, quinoa & roasted veggies

Double beans curry, quinoa & roasted veggies

The recipe I have today can easily be a lazy meal too if you remember to soak the double beans the previous night. Just dump everything in a pressure cook and cook until soft and your desired curry consistency. Serve over quinoa or hot steamed rice. Top with a fried egg if you want to up your curry and rice game. Serve hot. Enjoy!


Double beans curry, quinoa and roasted veggies
Serves 5
A delicious and filling meal to warm you inside out!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Double beans curry
  1. Double beans – 200 gm (soaked overnight)
  2. Tomatoes – 2 large pureed
  3. Onion – 1 large chopped fine
  4. Garlic – 3 cloves minced
  5. Bay leaf
  6. Red chilli powder – 2 tsp
  7. Cumin powder – 1 tsp
  8. Sugar – ½ tsp
  9. Salt to taste
  10. Oil – 2 tbsp
  1. Quinoa – 200 gm
  2. Water – Twice the volume of quinoa
Roasted veggies
  1. Cauliflower florets – 2 cups
  2. Baby corn – 2 cups
  3. Salt to taste
  4. Pepper powder – ¾ tsp
  5. Olive oil – 2 tbsp
  1. Soak the double beans overnight.
  2. To a pressure cooker, add oil and turn heat to medium.
  3. When the oil turns hot, add the bay leaf, onions and garlic and fry till the garlic colours and the onions turn translucent.
  4. Drain the water from the soaked double beans, rinse a couple of times and transfer the double beans to the pressure cooker.
  5. Pour in the tomato puree and add the spice powders. Mix well. Add about a cup of water, mix well, cover and pressure-cook till the double beans are cooked soft – about 15 minutes.
  6. Open the pressure cooker, transfer the contents to a pan or kadai and cook or medium-high heat till the curry thickens. Taste and adjust seasoning. Add sugar and mix well. Switch off when the curry is your desired consistency.
  7. Measure quinoa. For one cup quinoa, use two cups of water. For 2 cups quinoa use 4 cups of water. Pour into a pan and bring to a boil. Add the rinsed quinoa to the boiling water, lower heat to minimum, cover and simmer for 5 minutes. Switch off and keep covered. After 10 minutes, all the water should have been absorbed and the grains nice and cooked soft. Fluff with a fork. Set aside.
  8. Combine the baby corn and cauliflower in a large bowl and toss together with salt, olive oil and pepper powder. Roast in an oven at 200 degrees Celsius for 30 minutes or stovetop till browned on all sides.
  9. Ladle double beans curry over cooked quinoa. Add the roasted veggies. Enjoy!
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