Quick & Easy Indian Curry Quinoa
Why I Love This Recipe
This is what I made for our Vegan/Vegetarian Potluck. It is very tasty if you like curry. Susan McGarvey
Ingredients You'll Need
1 cup quinoa, rinsed & drained
1 can (400ml) coconut milk
1 can (400ml) diced tomatoes
3 tbsp. curry powder (note: curry powders vary in heat. If in doubt, go with less, and add more later)
2 tbsp. ketchup or tomato paste
2 tbsp. coconut oil (or other vegetable oil)
1 large onion
1 clove garlic, minced
1 carrot, diced
1 can (400g) chickpeas, drained
2 large handfuls of chopped spinach or kale
½ tsp. crushed red chili pepper
salt and pepper
cilantro (fresh coriander) (optional)
In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
Add the carrot and saute 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.