Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
A delicious, easy and quick meal, this one pot vegan Spinach, Cauliflower, Quinoa and Chickpea Curry is perfect for when time is tight but you still want to eat healthily.
Servings 4 people
Calories 552kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 3 teaspoons ground turmeric
- 1 small cauliflower (or ½ a large one, cut into small florets)
- 150 g quinoa
- 400 g tin chickpeas drained
- 400 g tin chopped tomatoes
- 400 ml tin coconut milk
- 100 g spinach
- Naan breads / chapattis / pickles / chutneys (optional)
Instructions
- Put the olive oil and diced onion in a wide, deep saucepan and fry gently with the lid on for 3 minutes.
- Remove the lid and add the chilli, cumin, coriander, garlic, ginger and turmeric. Fry gently for 2 minutes – add a splash of water if it gets a little dry.
- Add the cauliflower, quinoa, chickpeas, tomatoes and coconut milk. Bring to the boil, then reduce the heat and cook for 20 minutes, or until the cauliflower is tender and the sauce reduced nicely.
- Stir through the spinach until just wilted, and serve the curry in bowls, just as it is or with naan breads / chapattis / pickles / chutneys / etc., if you wish.
Notes
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 552kcal | Carbohydrates: 54g | Protein: 15g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 0mg | Sodium: 464mg | Potassium: 1193mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2720IU | Vitamin C: 33.2mg | Calcium: 153mg | Iron: 9.4mg