Whenever I would arrive in Cape Town, I would always make sure to pay a visit to Nü lunchroom in Green Point. Not only do they serve very healthy and tasty food, but most of their dishes consists of yoghurt as part of the ingredients; and all their smoothies have frozen yoghurt as a base (love it!). This dish, along with Coffee Union smoothie, was my absolute favourite! Credits go to Nü for this dish (name on menu: Brainiac).
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Ingredients (2 pers.)
- 150 grams of quinoa
- 150 grams of lentils
- 1 celery (chopped in small pieces)
- 1 banana (chopped in slices)
- 1 tablespoon shredded coconutSpices & topping:
- Cinnamon
- Fresh coriander
- Himalaya salt
- 2 tbsp green curry paste
- 1 tsp cinnamon
- yoghurt/ fresh mint dip
- 1 tsp olive oilFor red onion relish:
- 1 tbsp coconut oil
- 3 red onions
- 3/ 4 tbsp of vinegar
- 2 tbsp brown sugar or honey
Preparation
- Bake the chopped red onions in coconut oil.
- Add the vinegar and sugar or honey to it, when the onion pieces have become soft.
- Cook the quinoa and lentils (together or separated. I prefer together with some olive oil and himalaya salt.
- Use a wok pan where you bake the celery pieces with half of the green curry paste and add coriander.
- Add the cooked quinoa and lentils to the wok pan and add the rest of the green curry paste, including some himalaya salt and coriander leaves. Make sure to keep stirring and taste – add salt if preferred.
- Mix in a small bowl a bit of yoghurt with finely chopped mint.To serve:
- Serve the dish by putting the quinoa/ lentils mixture on a plate.
- Add the banana slices on top with some shredded coconut pieces.
- Put some of the yoghurt/ mint dip on top of the banana slices.
- Last but definitely not least: add the red onion relish on top of the dish with some cinnamon.
