Coconut Curry Quinoa Bowl Recipe

About this recipe

A fragrant bowl combining creamy coconut milk with spiced quinoa, chickpeas, and vibrant vegetables for a satisfying dinner.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 250 g Carrot
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Jeera
• 100 g Salt
• - Cumin Seed

Instructions

1. 1. Rinse the quinoa under cold water and set aside to drain.
2. 2. Heat vegetable oil in a pan, add cumin seeds, and let them splutter.
3. 3. Add finely chopped onion, garlic, and ginger; sauté until golden brown.
4. 4. Stir in turmeric, coriander powder, and chili powder, cooking for 30 seconds.
5. 5. Add diced carrots and green beans, stirring to coat them with the spices.
6. 6. Pour in coconut milk and bring the mixture to a gentle simmer.
7. 7. Add the boiled chickpeas, season with salt, and mix well.
8. 8. Stir in the quinoa and cook covered for 15 minutes until fluffy.
9. 9. Adjust seasoning and sprinkle with freshly chopped coriander leaves.
10. 10. Serve warm in bowls and enjoy the creamy, spiced flavors.