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Easy chickpea and vegetable curry with quinoa

Julia's Album
  • 30 minutes
  • Serves 6

INGREDIENTS

1 can

coconut milk (13.5 fl oz or 400 mL)

1 can

chick peas (15 oz)

2 tbsp

and 1 teaspoon red curry paste

1 tbsp

tomato paste

1 tbsp

or more brown sugar

1

quarter lemon squeezed or more

1/4 tsp

chili powder

1 tbsp

basil

1

bunch spinach, cleaned

4

green onions, chopped

2 cups

sliced mushrooms

salt

1 cup

quinoa

2 cups

water

1 person Recommend This Recipe