Quinoa and Sweet Potato Curry (serving size approx 1 cup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serving Size: makes approximately 4-5 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user Z_MARIANNE.
Quinoa and Sweet Potato CurryIngredients: 1 (15-ounce) can chickpeas with liquid 1/2 cup dry quinoa 1 medium-large sweet potato, peeled and cubed 1/2 medium onion, chopped 2 to 3 cloves garlic, minced 2 to 3 tablespoons coconut oil 1 teaspoon coriander 1 teaspoon cumin 3/4 teaspoon garlic powder 1/2 teaspoon cayenne 1/8 teaspoon cardamon 1/8 teaspoon ginger salt, to taste pepper to taste 1 (15-ounce) can coconut milk (or 1.5 cups almond milk)Directions:1. Prepare quinoa, chickpeas, and sweet potatoes.Using a rice cooker or a pot simmering on the stove, add the chickpeas (with liquid) and quinoa. To the steamer portion, add the sweet potatoes (or put the sweet potatoes into the microwave for about 4-5 minutes). Cook for 15 to 20 minutes, depending on your cooker.2. In a skillet, heat coconut oil over medium-high heat. Add onion and garlic and saute until the onion is translucent.3. Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).3. Add the chickpea-quinoa-sweet potato mixture to the skillet.4. Add coconut milk (or almond milk)5. Mix well and allow to boil over high heat. Reduce to low heat, cover, and simmer for 10 to 15 minutes, stirring every few minutes, until the milk has condensed into a nice curry.
Serving Size: makes approximately 4-5 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user Z_MARIANNE.
Nutritional Info Amount Per Serving
- Calories: 385.1
- Total Fat: 13.7 g
- Cholesterol: 0.5 mg
- Sodium: 382.0 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 8.9 g
- Protein: 11.4 g
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