Chickpea Basil Curry with Sweet Potato Quinoa

Ingredients

• 400 g, cooked chickpeas
• 2 medium, diced sweet potatoes
• 200 g, rinsed quinoa
• 400 ml coconut milk
• 3 cloves, minced garlic
• 1 cup, chopped fresh basil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1, diced red bell pepper
• 150 g, chopped spinach
• 1, juiced lime
• ½ tsp chilli flakes
• 500 ml water

Steps

1. 1. In a medium saucepan, bring the water to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is fluffy and the water is absorbed.
2. 2. In a large pot, add the diced sweet potatoes and 250 ml of water. Cook on medium heat for about 10 minutes until they are just tender.
3. 3. Add garlic, cumin, turmeric, coriander, and red bell pepper to the pot with sweet potatoes. Sauté for 2-3 minutes until fragrant.
4. 4. Stir in the cooked chickpeas and coconut milk. Simmer the mixture for 10 minutes. Add a bit more water if it becomes too thick.
5. 5. Add the spinach and chopped basil to the pot, stirring until the spinach is wilted.
6. 6. Add lime juice and chilli flakes, mix well and adjust seasoning if necessary. Remove from heat.
7. 7. Serve the chickpea curry over a bed of quinoa.

Notes

• This dish is hearty and flavourful, with the basil adding a unique twist to the traditional curry.

Substitutions

• For a low-fat version, swap coconut milk with a blended mixture of soaked cashews and water.