Quinoa & Turmeric Curry


300g cooked new potatoes, quartered

3 tsp turmeric paste

3 garlic cloves, crushed\"\"

1 tsp chilli flakes

1tsp tomato puree

1tsp ground coriander

1cm piece of grated ginger

400ml coconut milk

150g quinoa

200g spinach

400g tinned chickpeas, drained

400g chopped tomatoes

Salt and pepper (for taste)


  • In a large pan add potatoes, garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato puree and tomatoes. Bring to boil, then add quinoa and 300ml of boiling water,
  • Reduce heat, place a lid and simmer. Stir every 5 mins to prevent sticking to the bottom of the pan. Add chickpeas after 15 mins and spinach after a further 10 mins and stir until spinach wilts. Quinoa will be fluffy once cooked.