Sweet Potato Quinoa Curry
A soul warming bowl of goodness
The mild spices and coconut milk are gently absorbed into the sweet potatoes, chickpeas and quinoa. Lovely and filling on it’s own but you can add brown rice as a base if you prefer.
When I’m short on time, I use organic canned chickpeas. If I plan ahead, I soak my organic dried chickpeas overnight and then boil them in the morning for 30 minutes. It does make a difference in hummus but with this recipe, I find the canned version works well too. I hope you enjoy it as much as we did this week!
INGREDIENTS:
400 gm can of chickpeas
2 cups vegetable broth
1 cup coconut milk
½ cup dry quinoa
2 medium sweet potatoes, peeled and diced into cubes
1 shallot (or small onion)
2 garlic cloves crushed
2 tbsp coconut or olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp tumeric
½ tsp ginger
½ tsp cayenne or chilli flakes
5-6 cardamon pods (optional)
INSTRUCTIONS:
Place rinsed chickpeas, quinoa, sweet potatoes and broth into saucepan.
Cover and simmer for 15-20mins until softened.
In a deep pan, place oil, garlic and onion and cook for 3 mins until softens, then stir in spices.
Add the cooked chickpeas, quinoa, sweet potatoes to the deep pan.
Pour in the coconut milk as well.
Cover and simmer on low heat for 10-15 mins ready.
Sprinkle with sesame seeds if desired.
