Quinoa & Turmeric curry

Quinoa & Turmeric curry

Preparation Method

  1. 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.

  2. 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. 

  3. Quiona will be fluffy once cooked. 


  • 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)