Chickpea and Quinoa Curry
Packing a massive 5 veg portions, this recipe uses a few ingredients you may be less familair with so it's a great way to get some variation. The quinoa gives it a great texture and the combination of turmeric and pepper makes it great for lowering inflammation. It makes 4 very large portions, so you'll probably end up with some leftovers for lunch.
Equipment
- Steamer
- Very large saucepan
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
- Steam the potatoes and celeriac for 15-20 mins (until soft).
- 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.
- Drain the potatoes/celeriac and add to the saucepan with the ginger, coconut milk, tomato puree and tomatoes. Bring to the boil.
- Once boiling, add the quinoa with 400ml boiling water, reduce the heat to a simmer and cover.
- Cook for 30 mins, stirring every 5 mins or so.
- Add the chickpeas with around 10 mins to go, along with the spinach. Season to taste with the pepper.
- Stir in the seeds once the qunioa is cooked (no longer crunchy) and serve.
Notes
Prep Tips:
The celeriac is a bit of a pain to cut up as it's pretty tough. Make sure you leave enough time for it!
If you don't have a steamer, you can boil the potatoes/celeriac/swede..
Turmeric is super stainy so be careful with it! It can stain white surfaces so be careful where you put spoons etc down!
If you want it more spicy, add a sliced red chilli to the pan or more chilli powder.
You can use red or white quinoa, but bear in mind that the red quinoa makes the dish look rather brown (especially if you use canned spinach) so it's not the best looking for serving to friends!
Health Tips:
We've swapped the celeriac/swede in for some of the potatoes as they have a gentler effect on your blood sugar levels.
Eco Tips:
As you're only using half of a celeriac, plan on another meal to use the other half. My Vegetable Curry recipes can use pretty much any leftover veg so that's always a good one!
NUTRITION: Amount and (% RDA)
Calories: 593kcal (30%)Carbohydrates: 87g (29%)Protein: 20g (40%)Fat: 20g (31%)Saturated Fat: 8g (50%)Trans Fat: 1gSodium: 693mg (30%)Potassium: 1723mg (49%)Fiber: 17g (71%)Sugar: 6g (7%)Vitamin A: 5174IU (103%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 4mg (20%)Vitamin B5: 1mg (10%)Vitamin B6: 2mg (100%)Vitamin C: 51mg (62%)Vitamin E: 4mg (27%)Vitamin K: 284µg (270%)Calcium: 287mg (29%)Copper: 1mg (50%)Folate: 259µg (65%)Iron: 10mg (56%)Manganese: 3mg (150%)Magnesium: 255mg (64%)Phosphorus: 576mg (58%)Selenium: 11µg (16%)Zinc: 4mg (27%)
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