3 tbsp curry powder (note: curry powders vary in heat. If in doubt, go with less, and add more later)
2 tbsp ketchup or tomato paste
2 tbsp coconut oil (or other vegetable oil)
1 large onion
1 clove garlic, minced
1 carrot, diced
1 can (400g) chickpeas, drained
2 large handfuls of chopped spinach or kale
½ tsp crushed red chili pepper
salt and pepper
cilantro (fresh coriander) (optional)
In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
Add the carrot and saute for a couple minutes.
Add the chickpeas and cook for another couple minutes.
Add the spinach/kale and cook until wilted, about a minute.
Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.
Recipe by Vegangela at http://vegangela.com/2013/11/19/quick-easy-indian-curry-quinoa/