Chickpea and Quinoa Curry

🧂 Ingredients

• 350 g new potatoes

  (or potatoes, scrubbed and chopped into 1cm cubes)
• 0.5 celeriac

  (or swede, peeled and chopped into 1 cm cubes)
• 1 tbsp rapeseed oil
• 3 cloves garlic

  (crushed or finely chopped)
• 1 onion

  (chopped)
• 3 tsp turmeric
• 2 tsp ground coriander
• 2 tsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp ginger

  (crushed or ground)
• 1 can low fat coconut milk
• 1 tbsp tomato puree
• 1 can chopped tomatoes
• 200 g quinoa
• 1 can chickpeas

  (drained and rinsed)
• 200 g spinach

  (or kale/cabbage shredded)
• 3 tbsp sesame seeds
• 0.5 tsp pepper

  (to taste)

Instructions

• 1 Steam the potatoes and celeriac for 15-20 mins (until soft).
• 2 Whilst these are cooking, chop the onion, garlic and ginger and cook in a large
  saucepan for 5 mins with the turmeric, cumin, coriander and chilli powder.
• 3 Drain the potatoes/celeriac and add to the saucepan with the ginger, coconut
  milk, tomato puree and tomatoes. Bring to the boil.
• 4 Once boiling, add the quinoa with 400ml boiling water, reduce the heat to a
  simmer and cover.
• 5 Cook for 30 mins, stirring every 5 mins or so.
• 6 Add the chickpeas with around 10 mins to go, along with the spinach. Season to
  taste with the pepper.
• 7 Stir in the seeds once the qunioa is cooked (no longer crunchy) and serve.

Nutrition Info