spinach chickpea curry

Serves 4

This recipe was kindly donated to me by an inspiring client of mine Tina.

Who has managed to drop 23kg since we first met.

She looks fabulous! Thank you Tina.

Ingredients:

  • 3 T olive oil
  • 1 cinnamon stick
  • 1 T cumin seeds
  • 1 T ground turmeric
  • 1 T ground coriander
  • 1 T ground cumin
  • 2 red onions, chopped
  • 2 long green chillies, seeded and chopped
  • 350g mushrooms, sliced
  • 4 cloves garlic, chopped
  • 1 X 400g can diced tomatoes
  • 3/4 cup quinoa, rinsed thoroughly and drained
  • 1 1/2 cups hot water
  • 2 X 400g cans chickpeas, drained
  • salt to taste
  • 150g baby spinach leaves
  • 1/2 cup coriander
  • lime juice to taste

Method:

  • Heat olive oil in large saucepan, stir in cinnamon, cumin seeds & cook for few seconds until fragrant.
  • Stir in turmeric, coriander & cumin & cook for few seconds.
  • Add onion & chillies & cook until onions are soft.
  • Stir in mushrooms & garlic & cook for 3-4 mins until they collapse & soften.
  • Add tomatoes, stir well & bring to a light boil.
  • Stir in quinoa & water, cover & simmer on low heat for 10 minutes.
  • Add chickpeas, season with salt, cover & simmer for another 5-10 minutes until quinoa is cooked & tender.
  • Stir in spinach & coriander & cook until wilted.
  • Serve with a squeeze of lime juice & a dollop of plain coconut yogurt (optional).

Let me know whether it tickled your taste buds?