Ingredients with Measurements:
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and set aside.
2. In a large pot or Dutch oven, heat some oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Add the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
6. Add the quinoa and chickpeas to the pot. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the quinoa is cooked and the liquid has been absorbed.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 43g
Fiber: 10g
Protein: 12g
Substitutions for ingredients:
- You can use any type of canned beans instead of chickpeas.
- You can use chicken or vegetable broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add some diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use different spices to customize the flavor of the curry.
- Add some spinach or kale to the curry for extra nutrition.
Tips and tricks:
- Rinse the quinoa before cooking to remove any bitterness.
- Use a wooden spoon or spatula to stir the curry to prevent the quinoa from sticking to the bottom of the pot.
- Taste the curry before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in bowls with some fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the curry with some naan bread or rice.
- Pair the curry with a light and refreshing salad.
Suggested side dishes:
- Garlic naan bread
- Basmati rice
- Cucumber and tomato salad
Troubleshooting advice:
- If the curry is too thick, add some more vegetable broth or water to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the quinoa and chickpeas thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. It typically consists of a mixture of spices, vegetables, and meat or beans.
Flavor profiles:
This quinoa and chickpea curry is savory, spicy, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the curry hot with some naan bread or rice on the side.
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Region: Indian