Quinoa and Chickpea Coconut Curry

This quinoa and chickpea curry is simmered in coconut milk. It is quick and easy to make; packed with nutrients and absolutely sublime!

– serves 4

Sublime quinoa and chickpea coconut curry © Angela 'Vegangela'.Ingredients

1 cup quinoa, rinsed & drained
1 can (400 ml) coconut milk
1 can (400 ml) diced tomatoes
3 Tbsp curry powder
2 Tbsp ketchup or tomato paste
2 Tbsp coconut oil
1 large onion
1 clove garlic, minced
1 carrot, diced
1 can (400 g) chickpeas, well rinsed
2 large handfuls of chopped spinach or kale
½ tsp crushed red chili pepper
salt and pepper
fresh cilantro/coriander

Method

In a medium saucepan, mix the quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to the boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.

In a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent. Add the carrot and sauté for a couple minutes. Add the chickpeas and cook for another couple minutes.

Add the spinach/kale and cook until wilted, about a minute.

Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

For the veggies, Angela used carrots with a mixture of kale and spinach; however, frozen green peas, butternut squash, cauliflower, broccoli or mushrooms would be equally delicious.

Doesn’t that sound absolutely fabulous? You just have to try it!

Thank you to Angela from ‘Vegangela’.
Please check with the author regarding © terms.

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