1 carton of chick peas (about 230g when drained)
1 large (or two small) sweet potatoes. (I used white flesh ones but normal red flesh is fine too
1 small onion
3 cloves of garlic, crushed
60 grams of quinoa
1 - 2 tbsp coconut oil
1 tin of coconut milk
1 tspn cumin
1 tspn coriander
1 tspn turmeric
1/2 tspn cayenne pepper
1 tspn grated fresh ginger or 1/2 tspn of dried ginger
Place the quinoa in a saucepan with the chick peas and add 350 ml of water, bring to the boil, then reduce heat, cover and cook until the quinoa has cooked and absorbed the water, and the chick peas have softened.
Peel and cut the sweet potato into small chunks. Boil or steam the potatoes until they are soft.
Place the coconut oil into a wok or large pan and heat until melted. Add the onion and garlic and gently cook for 3 to 5 mins until soft (do not burn or brown). Now add all of the spices and seasoning and stir. Add the coconut milk and the quinoa and chick peas. Finally squeeze a lime and add this to the curry. Simmer for around 15 minutes until the coconut milk has evaporated and you have a thick curry consistency. And that's it's ready to serve!
I hope you enjoy it
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