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Chickpea, Quinoa and Turmeric Curry
SERVES 6
500g (1lb 2oz) new potatoes, halved
3 garlic cloves, crushed
3 tsp ground turmeric
1 tsp ground coriander
1 tsp chilli flakes
1 tsp ground ginger
1 x 400g can of coconut milk
1 tbsp tomato purée
1 x 400g can of chopped tomatoes
180g (6¼ oz) quinoa
1 x 400g can of chickpeas, drained and rinsed
150g (5oz) spinach
salt and pepper
¦ Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them well.
¦ Transfer the potatoes to a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with 300ml (½ pt) of just-boiled water.
¦ Reduce the heat to a simmer, put the lid on and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but is how long quinoa takes to cook in all these ingredients, rather than just in water.) Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.
TWEAK IT If you like a bit of extra heat, add a sliced red chilli to the cooking curry at the same time as the other spices.
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