Vegetable and Chickpea Curry with Quinoa

Ingredients

• Cooked chickpeas 1 cup
• Mixed vegetables (zucchini, tomatoes, spinach) 2 cups
• Light coconut milk 1/4 cup
• Cooked quinoa 1/2 cup
• Curry powder 1 tablespoon
• Onion 1/2 medium
• Garlic cloves 2 cloves
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Water or vegetable broth 1/2 cup

Method

1. Prepare ingredients. Wash and chop the mixed vegetables: dice the zucchini and tomatoes into bite-sized pieces, and roughly chop the spinach. Finely chop half an onion and mince two garlic cloves.
   Tip: Prepare all ingredients before cooking to make the process smooth.
2. Sauté onion and garlic. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Then add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
   Tip: Keep stirring garlic to prevent it from burning and becoming bitter.
3. Add curry powder. Add 1 tablespoon of curry powder to the pan with the sautéed onion and garlic. Stir well and cook for 1 minute to release the spices' aroma.
   Tip: Toasting spices enhances their flavor.
4. Add vegetables and chickpeas. Add the chopped zucchini, tomatoes, and cooked chickpeas to the pan. Stir to combine with the spices and onion mixture.
   Tip: Make sure vegetables are evenly coated with the curry mixture.
5. Add liquids and simmer. Pour in 1/4 cup of light coconut milk and 1/2 cup of water or vegetable broth. Stir well and bring the mixture to a gentle simmer. Reduce heat to low, cover the pan, and cook for 10 minutes until the vegetables are tender.
   Tip: Check occasionally and add a little more water if the curry becomes too thick.
6. Add spinach and season. Add the chopped spinach to the curry and stir it in. Cook for another 2 minutes until the spinach wilts. Season the curry with salt and black pepper to taste.
   Tip: Adding spinach at the end preserves its bright color and nutrients.
7. Serve with quinoa. Place 1/4 cup of cooked quinoa on each plate and spoon the vegetable and chickpea curry on top. Serve hot.
   Tip: Fluff quinoa with a fork before serving for a light texture.

Pro tips

• Use canned chickpeas for convenience but rinse well to remove excess sodium.
• If you prefer a spicier curry, add a pinch of chili powder or fresh chopped chili with the curry powder.