Ingredients
Method
For the curry:
- Dice the onion. Finely chop the garlic. Dice the potatoes in bite sized pieces.
- Put a pot on medium heat and add the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 2 minutes until the onion just starts to turn brown on the edges.
- Add the tomato puree, curry powder, paprika powder and salt. Turn heat on medium low. Sauté and cook for about 3-4 minutes until oil appears on the surface. Add splashes of water if the mixture starts to stick onto the bottom.
- Drain and wash the chickpeas. Add it to the pot, along with the potatoes, spinach and water. Mix well. Turn heat on low. Cover and let cook for 30 minutes until the potatoes are tender.
For the quinoa:
- You can do this step while the curry cooks. Add the quinoa into a fine mesh sieve and wash it under running water for about a minute. This helps to remove the upper bitter layer of the quinoa. Let all the water drain out and then transfer to a pot.
- Add the salt and water. Bring it to a boil.
- Turn heat to low and cover with a lid. Let it cook for 15 minutes.
Serving:
- Once the quinoa is done, you can fluff it with a fork immediately if you like a grainy consistency.
- Add the quinoa to a plate. Pour the curry over it and enjoy!
Notes
- The given quantities make enough for two super hungry adults.
- If you have leftovers, you can store in an airtight container into the fridge for up to 3 days or freeze it for up to 6 weeks.
- You can reduce all the ingredients in half or double it up to adjust the quantity of the meal.