Quinoa and Sweet Potato Curry (serving size approx 1 cup)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quinoa and Sweet Potato Curry (serving size approx 1 cup) calories by ingredient



Number of Servings: 4

Ingredients

    Quinoa and Sweet Potato Curry

    Ingredients:

    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.

Directions



Serving Size: makes approximately 4-5 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user Z_MARIANNE.