Coconut Quinoa and Sweet Potato Curry (Florida)

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 (I prefer sweet onion)
  • 2 to 3 cloves garlic, minced
  • 2 to 3 tablespoons coconut oil (to sautee garlic and onion)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne (I like mine a bit spicer so I usually do a full teaspoon)
  • 1/8 teaspoon cardamon
  • 1/8 teaspoon ginger
  • salt, to taste
  • pepper to taste
  • 1 (15-ounce) can coconut milk (I prefer the "lite" milk)

Instructions

  1. Prepare quinoa, chickpeas, and sweet potatoes.
    2. STOVETOP METHOD:
  2. To a saucepan, add chickpeas (with liquid) and quinoa. Heat over medium-high heat to bring chickpea liquid to a boil. Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa and chickpeas have softened. In another saucepan fitted with a steamer basket, add water to 1/4" below the bottom of the steamer basket and add sweet potatoes; boil over high heat for 5 to 10 minutes, or just until potatoes cubes can be easily pierced with a fork.

    3. RICE COOKER / VEGGIE STEAMER METHOD:
  3. I use a rice cooker that has a veggie steamer on top. To cooker portion, add the chickpeas (with liquid) and quinoa. To the steamer portion, add the sweet potatoes. Cook for 15 to 20 minutes, depending on your cooker.
  4. In a skillet, heat coconut oil over medium-high heat. Add onion and garlic and saute until the onion is translucent.
  5. Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).
  6. Add the chickpea-quinoa-sweet potato mixture to the skillet.
  7. Add coconut milk
  8. 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