Packed with protein and flavour, this vegetarian one pot curry is quick and easy. For a milder flavour, rinse quinoa before using.
2 tbsp. vegetable oil
1 small onion
1 clove garlic, chopped
1 tbsp. chopped ginger
1 tbsp. curry paste, or to taste
1 tbsp. garam masala, or to taste
2 cups vegetable stock or chicken stock
1 cup canned diced tomato
2 small to medium sweet potatoes, small dice
1 (14-ounce) can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste
2/3 cup quinoa
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro
Add vegetable oil to large saucepan or Dutch oven over medium heat. Add onion, garlic, ginger, curry paste and garam masala. Cook, stirring occasionally, until onions start to soften, about 3 to 5 minutes.
Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding remaining 1/2 cup stock if curry looks too dry.
Right before serving, stir in spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.
Yield: 4 servings.