
Roasted chickpea and spinach curry with quinoa
11
8
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This aromatic vegetarian curry is packed with flavour. You can add extra chilli to spice it up!
Ingredients
Pumpkin, butternut, raw
600 g, cut into 2cm pieces
Baby potato
400 g, quartered
Cauliflower
400 g, cut into florets
Chickpeas, canned, rinsed, drained
1 can(s), 400g size 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 yoghurt
1 cup(s), (240g)
Baby spinach leaves
100 g