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Essential Vegetable Oil1litre
1litreItem price
£2.10Price per unit
21p/100mlOne of the best-known West African dishes. This version uses quinoa instead of rice for added texture.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. In a large, ovenproof saucepan, heat the oil, then add the onion and tomato purée. Sweat over a medium heat for about 7minutes, until softened. Add the sliced tomatoes, red pepper and chilli, followed by the garlic. Crumble in the stock cube and cook down for 5 minutes.
Take off the heat and add 200ml water. Transfer to a blender (or use a stick blender) to whizz into a smooth paste. Return the paste to the pan with the bay leaves, thyme and curry powder. Return to the heat, bring to the boil and season.
Add the quinoa, cover the pan with foil and transfer to the oven for 25-30 minutes, until the quinoa is tender. Serve alongside yassa roasted chicken and its juices.
Ara Single Vineyard Pinot Gris, New Zealand
Its nectarine notes work beautifully with the lightly spiced quinoa.
Typical values per serving when made using specific products in recipe
Energy | 851kJ/ 443kcals |
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Fat | 23g |
Saturated Fat | 1.6g |
Carbohydrates | 44g |
Sugars | 7.8g |
Fibre | 7.1g |
Protein | 11g |
Salt | 1.2g |
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£2.10Price per unit
21p/100ml0kg added
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17p each est.Price per unit
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75pPrice per unit
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£1.40Price per unit
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63p each est.Price per unit
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Quantity of Cooks' Ingredients Mixed Thai Chillies in trolley 0
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£1.10Price per unit
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65pPrice per unit
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£1.50Price per unit
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£1.50Price per unit
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£1.50Price per unit
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£3.50Price per unit
£7/kg