Ingredients:
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)
Method:
- 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.