Lunch · Indian · 15 min
Chickpea and Spinach Curry with Turmeric-Infused Quinoa
- Calories
- 555
- Protein
- 21g
- Carbs
- 76g
- Fat
- 21g
Ingredients
- 0.2958 cup quinoa
- 0.4333 tsp ground turmeric
- 0.2 tsp lemon zest
- 0.6717 cup canned chickpeas
- 1.79 cup spinach
- 0.8929 tbsp olive oil
- 0.2242 each yellow onion
- 0.9 clove garlic
- 0.45 tsp fresh ginger
- 0.4615 tsp ground cumin
- 0.4583 tsp ground coriander
- 0.4479 cup vegetable broth
- 0.2167 tsp salt
- 0.9 tsp lime juice
- 0.9 tbsp fresh cilantro
Method
- 01In a small pot, bring dry quinoa, 2/3 cup water, half of the ground turmeric, and a pinch of salt to a boil. Cover, lower heat, and simmer for 15 minutes until tender. Fluff with a fork and fold in lemon zest.
- 02Heat olive oil in a skillet over medium heat. Add finely chopped yellow onion, minced garlic, and minced ginger. Cook for 3-4 minutes until translucent.
- 03Stir in remaining ground turmeric, ground cumin, and ground coriander. Bloom spices for 1 minute until fragrant.
- 04Add drained canned chickpeas and vegetable broth to the skillet. Bring to a gentle simmer for 10 minutes until liquid reduces slightly.
- 05Fold fresh spinach and remaining salt into the chickpea mixture. Stir until spinach is just wilted and vibrant green, about 2 minutes.
- 06Serve warm chickpea curry over turmeric quinoa. Garnish with fresh lime juice and chopped fresh cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
