Cauliflower Quinoa and Chickpea Curry
Ingredients
- 3 medium potatoes, cubed
- 3 cloves garlic + 1 inch ginger, minced
- 1.5 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp chili powder
- 2 large tomatoes, diced
- 1/3 cup dry quinoa, rinsed & drained
- 1/2 cup water
- 3 cups cauliflower florets
- 14 oz (400ml) coconut milk
- 14 oz (400g) chickpeas
- salt and pepper, to taste
Preparation
Add potatoes to a pot and cover with water. Cook on medium low heat until potatoes are fork-tender.
Meanwhile, in a separate large pot on medium heat, fry the garlic, ginger, and spices with some oil/water until fragrant.
Add in tomatoes, quinoa, and water. Stir and cover the pot for 5 minutes.
Then add in cauliflower and coconut milk. Cover again until the quinoa and cauliflower are almost cooked through.
Stir in cooked potatoes and chickpeas.
Let simmer on low heat for 4-5 more minutes before serving.
