Quinoa & Turmeric curry
Preparation Method
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In a large pan add potatoes, garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato puree and tomatoes. Bring to boil, then add quinoa and 300ml boiling water.
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Reduce heat, place a lid and simmer. Stir every 5 mins to ensure prevent sticking to the bottom of pan. Add chickpeas after 15mins and spinach after further 10mins and stir until spinach wilts.
- Quiona will be fluffy once cooked.
Ingredients
- 1 tin (300g) new potatoes, quartered
- 3 tsp turmeric paste
- 3 garlic cloves, crushed
- 1 tsp chilli flakes
- 1 tsp tomato puree
- 1 tsp coriander powder
- 1 cm piece grated ginger
- 400ml coconut milk
- 150g quinoa
- 200g spinach
- 400g canned chickpeas, drained
- 400g chopped tomatoes
- salt and pepper (for taste)