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Coconut, Quinoa and Sweet Potato Curry


1 can chickpeas drained

1/2 cup dry quinoa

1 medium-large sweet potato cubed

1/2 medium onion, chopped

2 to 3 cloves garlic, minced

2 to 3 tablespoons coconut oil

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric

3/4 teaspoon garlic powder

1/2 teaspoon cayenne

1/8 teaspoon cardamon

1/8 teaspoon ginger

Himalayan salt & black pepper

1 can coconut milk


Prepare quinoa, chickpeas, andsweet potatoes.

In a saucepan, add chickpeas, quinoa and 300ml of water.

Heat over medium-high heat to bring chickpea liquid to the boil.

Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa and chick-peas have softened.

Now steam the sweet potato until it is tender (about 15 mins).

In a skillet/pan, heat coconut oil over medium heat.

Add onion and garlic and saute until the onion is translucent.

Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).

Add the chickpea, quinoa, sweet potato mixture to the skillet.

Add coconut milk.

Mix well and allow to boil over high heat.

Reduce to low heat, cover and simmer for 10 to 15 minutes, stirring every few minutes, until the milk has condensed into a nice curry


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