Chickpea Curry & Quinoa
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 1 garlic clove, crushed
- ¼ tsp salt
- ½ tsp cumin powder
- ¼ tsp coriander powder or handful of fresh
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder or chilli flakes
- 400g tin chickpeas, drained and rinsed
- 5cm/2in piece root ginger, grated
- pinch of garam masala
- 450 gram canned or boxed chopped tomatoes
- 200ml light coconut milk
- 100g Uncooked Quinoa or 125g Rice
Instructions
- Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
- Add the salt, cumin, coriander, turmeric and red chilli powder / flakes. Mix for a minute.
- Take off heat and blend into a paste
- Return paste to saucepan and tip in the tomatoes and chickpeas. Cook the sauce until it begins to thicken.
- Fill small saucepan with water and add quinoa grains and pinch of salt. Simmer for 7-10 minutes or until grains open.
- Continue to simmer the curry sauce for 5 minutes. Then add the ginger and the garam masala. Cook for another 2-3 minutes.
- Add the coconut milk and simmer again for 2 minutes.
- Drain and rinse the quinoa when ready. Serve with some fresh coriander.
Notes
Keep a portion ready to reheat the next day. This can be served with 125g brown rice instead of quinoa.
Quinoa and rice are only for Reg Cal and Feast Days.
