Broccoli and Potato Curry on Quinoa

This Indian-style curry can be adjusted to your tastes by tinkering with the spices. Cayenne/red pepper will increase the heat, while using more turmeric will make it more mild. Curries are generally very flexible, if you want to add more vegetables go right ahead. You could also replace some of the water for coconut milk to give it a sweet vibe (I ended up topping it with some shredded coconut).
I made this on quinoa, but you could make it on brown rice as well, they cook the same exact way.
This recipe will should serve about 3 people, or 2 hungry people, or 1 person who is very hungry and likes midnight snacks :) This recipe is one of my new favorites so enjoy!

Ingredients:
1 small onion, diced
2 TBS olive oil
3 cloves garlic, crushed/minced
1/2 red/green bell pepper, diced
1 medium or large potato, skinned and cut into half-inch cubes
1.5 cups broccoli, fresh or frozen
1 carrot (or a couple baby carrots)
1 cup water (for curry)

1 cup dry quinoa
2 cups water (for quinoa)

Spices:
Use as much or as little of each spice to suit your tastes. I used about a tablespoon of each (except for the salt and black pepper).
Cumin
Coriander
Red pepper flakes / Cayenne
Ground ginger
Curry Powder (Indian yellow)
Turmeric
Salt
Black Pepper

Quinoa:
1. Rinse quinoa if not already prerinsed, and then add to two cups of water in a small saucepan (preferably nonstick). Cover on low heat until all the water is absorbed (like rice).
2. The quinoa will probably be down around the same time as the curry if you start right away!

Curry:
1. Saute garlic, onion, and bell pepper in the oil on medium heat until onions are translucent.
2. Add water, potato, and spices. Cook on medium until potatoes are nearly tender.
3. Add broccoli and carrot and simmer until tender. You may need to add more water if too much has simmered away, and thus you may need more spices.

Voila, enjoy!