Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms. Meatless, vegetarian, gluten free recipe.
Chickpea Vegetable Curry
13.5ozcoconut milkfrom the can (400 mL)
15ozchick peas, from the can
2tablespoonsred curry paste
1teaspoonred curry paste
4green onions, chopped
salt to taste
How to make chickpea vegetable coconut curry
Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
How to cook quinoa
In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.
Easy chickpea and vegetable curry with quinoa
Amount Per Serving
Calories 380Calories from Fat 153
% Daily Value*
Saturated Fat 12g75%
Vitamin A 3760IU75%
Vitamin C 15.1mg18%
* Percent Daily Values are based on a 2000 calorie diet.