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
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
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’.
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