Roasted chickpea and spinach curry with quinoa
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This aromatic vegetarian curry is packed with flavour. You can add extra chilli to spice it up!
Ingredients
Butternut pumpkin
600 g, cut into 2cm pieces
Baby potatoes
400 g, quartered
Cauliflower
400 g, cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1 x400g can)
Oil spray
1 x 3 second spray(s)
Garam masala
2 tsp
Ground cumin
1 tsp
Chilli powder
1 tsp
Quinoa
1 cup(s), (170g)
Canola oil
1 tbs
Garlic
2 clove(s), crushed
Lemon juice
2 tbs
Vegetable stock
1 cup(s), (250ml)
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Baby spinach
100 g
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Boil, steam or microwave pumpkin, potatoes and cauliflower until just tender. Drain.
2
Spread vegetables and chickpeas on 2 large baking trays and lightly spray with oil. Combine garam masala, cumin and chilli in a small bowl and sprinkle over vegetable mixture on trays. Bake for 10–12 minutes or until golden.
3
Meanwhile, bring 2 cups (500ml) water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low and simmer, covered, for 10–12 minutes or until water is absorbed. Drain. Transfer to a large bowl. Cool for 5 minutes.
4
Heat oil in a large non-stick frying pan over medium heat. Add garlic and cook, stirring, for 10 seconds on until fragrant. Add juice and stock and bring to the boil. Reduce heat to low and simmer for 3 minutes. Stir in yoghurt. Add roasted vegetable mixture and spinach and toss to combine until spinach wilts. Serve curry with quinoa.
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