CHICKPEA & CAULIFLOWER CURRY

BY Ceres Organics

gluten-free   

Ready in 45 MINUTES | Serves 4


Ingredients

1 cup Organic Quinoa, White

1 tablespoon Organic Coconut Oil, Virgin Cold-Pressed

1 red onion, roughly chopped

1 orange kumara, cubed

½ head cauliflower, small florets

3 garlic cloves, grated

1 teaspoon ginger, grated

½ teaspoon Organic Ground Turmeric

½ teaspoon cumin

½ teaspoon Organic Cayenne Pepper

¼ teaspoon Organic Ground Cinnamon

1 tablespoon Organic RAW Apple Cider Vinegar

1 can Organic Tomatoes, Chopped

1 cup water

½ cup Organic Coconut Milk

2 cans Organic Chickpeas (Garbanzo Beans)

3 cups baby spinach

sea salt and pepper to taste

Method

Heat a large pot over medium heat with your coconut oil. Add the onion and cook for a few minutes.

On another element, cook your quinoa. Place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.

Add the kumara and cauliflower and cook for another 5 minutes. Stir in the garlic and ginger, and remaining spices.

Add the apple cider vinegar, tomatoes, water, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes – you want a nice thick curry.

Remove from heat, and stir in the greens. Serve over your quinoa, and some naan too for a little more authenticity.