Easy chickpea and vegetable curry with quinoa
Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms. Meatless, vegetarian, gluten free recipe.
Servings 6 servings
Calories 380kcal
Ingredients
Chickpea Vegetable Curry
- 13.5 oz coconut milk from the can (400 mL)
- 15 oz chick peas , from the can
- 2 tablespoons red curry paste
- 1 teaspoon red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- ¼ lemon , squeezed
- ¼ teaspoon chili powder
- 1 tablespoon basil
- 6 oz spinach , cleaned
- 4 green onions , chopped
- 2 cups mushrooms , sliced
- salt to taste
Quinoa
- 1 cup quinoa , uncooked
- 2 cups water
Instructions
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.
Nutrition
Calories: 380kcal | Carbohydrates: 45g | Protein: 13g | Fat: 17g | Saturated Fat: 12g | Sodium: 67mg | Potassium: 821mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3760IU | Vitamin C: 15.1mg | Calcium: 103mg | Iron: 6.7mg