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Chickpea Tomato Curry with Kale & Lemon over Quinoa Recipe

Name: Chickpea Tomato Curry with Kale & Lemon over Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

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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

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.

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.

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.

Stir in ground cumin, curry powder, and paprika, and cook for another minute until fragrant.

Add the chickpeas, diced tomatoes with their juice, and coconut milk to the pot. Stir to combine and bring the mixture to a simmer.

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.

While the curry is simmering, wash and cut the lemon into wedges. Set aside for serving.

Once the kale is tender, remove the curry from heat. Fluff the quinoa with a fork and divide it among plates or bowls.

Spoon the chickpea tomato curry over the quinoa and serve with lemon wedges for squeezing over the top.

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