Rinse the quinoa, place in a medium pot, add the water, salt, cumin, coriander powder, garam masala, turmeric and the bay leaf and stir thoroughly. Cover, bring to boil, then lower the heat to a simmer and cook for 15 minutes or until all the water has been absorbed, stirring occasionally. 10 minutes into cooking place the frozen peas in a small bowl and cover with hot water to warm through (strain after a few minutes).
In a small frying pan heat up the coconut oil, add the garlic, ginger, chilli flakes and onion seeds and fry over a medium heat for about 3 minutes stirring often. Pour the mixture into the quinoa, add the peas (strained), coconut milk and stir thoroughly. Adjust the seasoning if necessary, garnish with cilantro (optional) and serve.
The peas: There is no need to boil the peas, simply warm them through in hot water and add into the curry. I used petits pois for their sweet flavour but you can use garden peas if you prefer.
Serving suggestions: Serve alongside grilled vegetables, tofu, grilled chicken or shrimp (for a non-vegetarian option). Garnish with chopped cilantro or parsley.
Storing: Refrigerate leftovers for up to 3 days. You may need to add a splash of water to loosen the mixture when reheating.