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Quick & Easy Indian Curry Quinoa Recipe

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This recipe for Quick & Easy Indian Curry Quinoa is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
1/2 tsp crushed red chili pepper
salt and pepper
cilantro (fresh coriander) (optional)
Directions:
Directions:
1. 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.
2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
3. Add the carrot and sauté for a couple minutes.
4. Add the chickpeas and cook for another couple minutes.
5. Add the spinach/kale and cook until wilted, about a minute.
6. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.
Personal Notes:
Personal Notes:
Brought to you by Andrea, she says this vegan curry has been a recent hit with our family, keeping up with the culinary trends (from vegangela.com)!

 

 

 

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