Easy chickpea and vegetable curry with quinoa

• Produce

  • 1 tbsp Basil
  • 1 can Chick peas
  • 4 Green onions
  • 1/4 Lemon, squeezed
  • 2 cups Mushrooms
  • 1 bunch Spinach

• Canned Goods

  • 1 can Coconut milk
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Chili powder
  • 1 Salt

• Liquids

  • 2 cups Water

• Other

  • 2 tablespoons and 1 teaspoon red curry paste

Found on juliasalbum.com

Ingredients

• 1 can coconut milk (13.5 fl oz or 400 mL)
• 1 can chick peas (15 oz)
• 2 tablespoons and 1 teaspoon red curry paste
• 1 tablespoon tomato paste
• 1 tablespoon or more brown sugar
• 1 quarter lemon squeezed or more
• 1/4 teaspoon chili powder
• 1 tablespoon basil
• 1 bunch spinach, cleaned
• 4 green onions, chopped
• 2 cups sliced mushrooms
• salt to taste
• 1 cup quinoa
• 2 cups water

Directions

• Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
• Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
• In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
• To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.