Combine quinoa with water and a pinch of salt in a pot over medium heat. Bring to a boil and cover with a lid, reducing heat to low. Let it simmer for 15 minutes and then drain.

Meanwhile, peel and slice carrots. In a wok or a large skillet, heat a lug of vegetable oil over medium-high heat. Add carrots and stir-fry for 1 minute. Add coriander, ground cardamom, salt, black pepper and 2 tablespoons water. Reduce the heat to medium-low, cover and simmer for 5 minutes. Add honey (or syrup) and simmer until the liquid evaporates, about 2 more minutes. Transfer to a plate.

Roughly chop kale. Finely chop garlic and red chilli pepper and grind fresh turmeric (if using, wear rubber gloves!!!). Put your wok or skillet back to the stove over medium-high heat. Heat a lug of vegetable oil and add garlic, red chilli pepper, ground ginger and gound fresh turmeric (or dry). Stir-fry for 2 minutes. Add kale to the wok or skillet. Mix everything together, reduce the heat to medium-low and add 3 tablespoons of water. Cover with a lid and let simmer for 3 minutes. Uncover and stir-fry until the liquid evaporates. Add quinoa and carrots and stir-fry for 3 more minutes.

Roast cashew nuts on a dry pan until golden.

Make the dressing: finely chop garlic. Combine it with tahini paste, lemon juice, Greek yoghurt, olive oil, fresh ground turmeric, salt and pepper. Serve quinoa bowls with the dressing, toasted cashew nuts and sesame seeds. Enjoy!