Chickpea, Quinoa, and Turmeric Curry
Try this Chickpea, quinoa and turmeric curry recipe, or contribute your own.
Try this Chickpea, quinoa and turmeric curry recipe, or contribute your own.
- salt and pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 3 garlic cloves crushed
- serves 6
- 500 g new potatoes halved
- 3 teaspoons ground turmeric
- 1 teaspoon chilli flakes or powder
- 400 can of coconut milk
- 1 tbsp tomato purã©e
- 400 can of chopped tomatoes
- 180 g quinoa
- 400 can of chickpeas drained and rinsed
- 150 g spinach
- Carbohydrate 1.24515416656096 g
- Cholesterol 0 mg
- Fat 0.0810137499903021 g
- Fiber 0.226179166310787 g
- Protein 0.217043749955507 g
- Saturated Fat 0.0222752083331 g
- Serving Size 1 1 Serving (5g)
- Sodium 13.7322621523497 mg
- Sugar 1.01897500025018 g
- Trans Fat 0.024646666662396 g
- Calories 6 calories
Step-by-step
- 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.
- Place the potatoes in 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 a mug of just-boiled water (300ml).
- Reduce the heat to a simmer, place the lid on and allow to cook.
- Over the next 30 minutes, stir every five minutes or so to make sure nothing sticks to the bottom.
- Halfway through cooking, add the chickpeas.
- When there are just five 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.
Unlike traditional curry preparations where grains are cooked separately in water and combined at service, this method simmers the quinoa directly within the aromatic coconut milk and tomato base. Starches released from the quinoa as it hydrates thicken the surrounding liquid into a cohesive sauce, but this high-starch environment also dramatically increases the risk of scorching. Vigorous stirring every five minutes is mandatory during the thirty-minute simmer to prevent solids from adhering to the base of the pan. Staring down potatoes requires starting them in cold water rather than boiling water; plunging dense new potatoes into hot water cooks the exterior long before the center softens, leaving a hard core. Ground turmeric contains curcumin, a lipophilic compound that binds aggressively to porous surfaces and plastics, requiring stainless steel or glass cookware to avoid permanent discoloration. Spinach must be introduced only in the final five minutes of cooking, as prolonged heat exposure degrades its bright green chlorophyll into a dull, drab olive hue and releases excessive moisture that dilutes the seasoning. When the quinoa grains display visible, thread-like germ rings and offer no crunchy resistance between the teeth, the starches are fully gelatinized and the dish is complete.
