Cauliflower Quinoa 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 coconut milk
- 14 oz chickpeas
- salt and pepper, to taste
Preparation
Heat a large pot over medium heat.
Add a little oil or water and sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
Stir in the turmeric, coriander, and chili powder, cooking for another minute to release aromas.
Add the diced tomatoes and cook until they break down and form a sauce, about 5 minutes.
Add the cubed potatoes, cauliflower florets, rinsed quinoa, and water, stirring to combine.
Pour in the coconut milk and add the chickpeas, then season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until vegetables and quinoa are tender.
