Ingredients: |
Ingredients: 1 can chickpeas drained
1/2 cup dry quinoa
1 medium-large sweet potato, peeled and cubed
1/2 medium onion, chopped
2 to 3 cloves garlic, minced
2 to 3 tablespoons coconut oil
One cup chopped mushrooms
1 1/2 cups chopped baby spinach
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
3/4 teaspoon garlic powder
1/2 teaspoon cayenne
1/8 teaspoon cardamon
1/8 teaspoon ginger
salt, to taste
pepper to taste
1 can coconut milk
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Directions: |
Directions:
Prepare quinoa, chickpeas, and sweet potatoes. In a saucepan, add chickpeas, quinoa and 300ml of water. Heat over medium-high heat to bring chickpea liquid to a boil. Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa and chickpeas have softened. Now steam the sweet potato until it is tender (about 15 mins).
2. In a skillet/pan, heat coconut oil over medium heat. Add onion and garlic and saute until the onion is translucent.
3.cooked the mushrooms in a dry skillet until tender
Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).
3. Add the chickpea-quinoa-sweet potato mixture to the skillet.
4. Add coconut milk and spinach
6. Mix well and allow to boil over high heat. Reduce to low heat, cover, and simmer for 10 to 15 minutes, stirring every few minutes, until the milk has condensed into a nice curry.
No rice needed as quinoa provides this taste and texture, while being much better for you. Quinoa is actually a grass, not a grain so is much more alkalising!
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This recipe for Alkaline Coconut Quinoa and Sweet Potato Curry is from