I’m so impressed with the way this last-minute, one-pan-meal came together. I’d spent the afternoon working up an appetite while volunteering for Growing Chefs at Whole Foods and did a quick run around the store to get a piece of tilapia before leaving. My first thought had been to throw together a stir-fry, but after perusing my fridge and finding leftover roasted squash and a bit of coconut milk, I decided to do a simple curry. SO glad I did.
I don’t actually own curry powder or paste. All it is is a mix of spices anyways, so I generally just put my own mix together. Use whole spices and grind them in a spice (read: coffee) grinder! You can use any vegetables you like in this recipe. I just used what was quick and easy.
The first thing I’d like to say about this cake is make it. Make it now. Or soon, if you’re at work or some other important place that would frown upon you leaving to make a chocolate cake in the middle of the afternoon.
The second thing is: share it once you’ve made it. This cake is too good to have all to yourself. Or at least, you might feel a tad guilty after finishing it off so to avoid any guilt share it with one and all.
The third is: you will not believe that it’s gluten-free. I’m not much of a gluten-free baker, so the fact that it turned out great even for me is a very good sign!
Finally, and somewhat related: I’ve resorted to using my Instagram photos of my food. The Winter light here in Calgary is making it very difficult for me, a novice photographer, to get good light for photos! So, if anyone has any good, cheap photography tips for Winter, please let me know.
This recipe came to me through my friend Kendra who found it at Dinner With Julie. Julie excerpted the recipe from the book Quinoa 365: The Everyday Superfood in a post featured on The Family Kitchen. Continue reading