Chickpea and Vegetable Curry with Quinoa - Slimmr

Chickpea and Vegetable Curry with Quinoa

For a hearty and protein-packed vegan meal, look no further than our Chickpea and Vegetable Curry with Quinoa. This dish combines the rich, aromatic spices of curry with the satisfying goodness of chickpeas and quinoa. It’s a plant-based delight that’s both nutritious and delicious.

Ingredients (for 2 servings):

For the Chickpea and Vegetable Curry:

1 can (400g) chickpeas, drained and rinsed

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, diced

1 zucchini, diced

1 cup canned diced tomatoes

1 can (400ml) coconut milk

1 1/2 tablespoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (adjust to your spice preference)

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

For the Quinoa:

1/2 cup quinoa

1 cup water

Salt to taste


1. Prepare the Quinoa:

Rinse the quinoa under cold running water.

In a saucepan, bring 1 cup of water to a boil and add the rinsed quinoa.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.

2. Sauté the Onion, Garlic, and Ginger:

In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat.

Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until they become fragrant and translucent.

3. Add the Spices:

Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for another minute to toast the spices.

4. Simmer with Vegetables:

Add the diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes until the vegetables start to soften.

Pour in the canned diced tomatoes and coconut milk. Stir well to combine.

Season with salt and pepper to taste.

5. Add Chickpeas:

Gently fold in the drained and rinsed chickpeas.

Simmer the curry for about 10-15 minutes, or until the vegetables are tender and the flavours meld together. Add more salt and pepper if needed.

6. Serve with Quinoa:

Spoon a generous portion of quinoa onto each plate.

Ladle the chickpea and vegetable curry over the quinoa.

Garnish with fresh cilantro for a burst of fresh flavour.

7. Enjoy Your Chickpea and Vegetable Curry with Quinoa!

This Chickpea and Vegetable Curry with Quinoa is a vegan delight that’s both satisfying and nutritious. This meal is packed with plant-based protein, aromatic spices, and hearty vegetables.