Chickpea and Vegetable Curry with Quinoa

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 medium Sweet potato
• 1 cup Cauliflower
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry powder
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 can (13.5 oz) Coconut milk
• 1 can (14.5 oz) Diced tomatoes
• 1/2 cup Vegetable broth
• 1 tbsp Coconut oil
• 1 cup Quinoa
• 1 tsp Salt
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of quinoa and 1 teaspoon of salt into a medium saucepan. Add 2 cups of water and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
2. 2Peel and cut the 1 medium sweet potato into 1.27 cm cubes. Wash and cut the 1 cup of cauliflower into bite-sized florets. Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and mince the 2.54 cm of ginger.
3. 3Heat the 1 tablespoon of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic and minced ginger to the pot with the onion. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tablespoons of curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the cubed sweet potato and cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
7. 7Add the 2 cans (about 425 g each) of chickpeas (drained and rinsed), 1 can (about 410 g) of diced tomatoes (undrained), 1 can (about 380 g) of coconut milk, and 1/2 cup of vegetable broth to the pot. Stir everything together.
8. 8Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the sweet potato and cauliflower are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Taste the curry and add 1 teaspoon of salt, or more if needed. Stir well to combine.
10. 10Serve the chickpea and vegetable curry hot over the cooked quinoa. Garnish with 2 tablespoons of chopped cilantro.

Substitutions

Related Guides