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Chickpea Tomato Curry with Kale & Lemon over Quinoa Recipe

Chickpea Tomato Curry with Kale & Lemon over Quinoa recipe

Stashcook

This is a yummy curry with chickpeas and tomatoes, mixed with green kale. It's served over quinoa. You squeeze lemon on top for a fresh taste. It's a warm and filling meal for dinner.

Ingredients

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon paprika
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) coconut milk
4 cups chopped kale
1/2 teaspoon black pepper
1 lemon, cut into wedges

Method

1
Rinse the quinoa under cold water using a fine mesh strainer, then drain and transfer to a medium saucepan. Add 2 cups of water and 1/4 teaspoon of salt, and bring to a boil over high heat.
2
Once boiling, reduce heat to low, cover, and simmer until quinoa is fluffy and water is absorbed, about 15 minutes. Remove from heat and let it stand, covered, for 5 minutes.
3
While the quinoa is cooking, heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
4
Stir in ground cumin, curry powder, and paprika, and cook for another minute until fragrant.
5
Add the chickpeas, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine and bring the mixture to a simmer.
6
Mix in the chopped kale and season with black pepper. Continue to simmer the curry, stirring occasionally, until the kale is tender, about 10 minutes.
7
While the curry is simmering, wash and cut the lemon into wedges. Set aside for serving.
8
Once the kale is tender, remove the curry from heat. Fluff the quinoa with a fork and divide it among plates or bowls.
9
Spoon the chickpea tomato curry over the quinoa and serve with lemon wedges for squeezing over the top.

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