BY Ceres Organics
Ready in 45 MINUTES | Serves 4
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 cup water
½ cup Organic Coconut Milk
3 cups baby spinach
sea salt and pepper to taste
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.