/gheeː peaː teaː/
Servings: 4 | 30 minutes | 550 kcal
This recipe was first created in my kitchen, as I was experimenting with different plant-based proteins. I was ultimately inspired by the rich, robust flavors of traditional Indian curries, and decided to put my own vegan spin on them.
This recipe is inspired by my love for earthy, hearty flavors and my commitment to a plant-based diet. It' a creative take on traditional Indian cuisine, with a twist that makes it unique and exciting.
Ingredients
- 1 cups Quinoa
- 400 grams Chickpeas
- 400 ml Coconut milk
- 200 grams Spinach
- 2 teaspoons Curry powder
- 2 pieces Garlic cloves
Instructions
- Begin by washing the quinoa under cold water until the water runs clear. Then, combine the quinoa with 2 cups of water in a saucepan and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for around 15 minutes, or until the quinoa is fluffy and all the water has been absorbed.
- While the quinoa is cooking, rinse the chickpeas and set them aside.
- Heat a large pan over medium heat, then add the coconut milk, curry powder, and minced garlic cloves. Stir everything together and let it simmer for a few minutes to allow the flavors to meld together.
- Add the chickpeas and spinach to the pan and stir until the spinach has wilted and the chickpeas are heated through.
- Serve the chickpea and spinach curry over the cooked quinoa, and enjoy your delicious, nutritious, plant-based meal!