Chickpea, quinoa and turmeric curry

Deliciously Ella's potato curry dish is bursting with the flavours of ginger and chilli

3 ratings

1 hour 20 minutes
Serves 4
2.5 of 5 a day

Nutrition: Per serving

Kcal386
Fat7.5g
Salt0.5g
Sugar9g

Recipe by: Ella Mills | Deliciously Ella food blogger

This curry was the first recipe I created for my second book, Deliciously Ella Every Day, and it may still be my favourite! I’ve now made it for almost everyone I know and get constant requests from friends for it when they come over, it’s so popular.

Ingredients

500g new potatoes
3 cloves garlic, peeled and crushed
3 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon chilli flakes or powder
1 teaspoon ground ginger
200ml coconut milk
1 x 400g can tomatoes
180g quinoa
300ml boiling water
1 x 400g can chickpeas, drained and rinsed
150g spinach
Salt and pepper

Method

Place the potatoes in a pan of cold water and bring it to the boil. Cook the potatoes for about 25 minutes, until you can easily slice a knife through them.
Drain the potatoes and slice them in half.
Place the potatoes, garlic, turmeric, coriander, chilli, ginger, coconut milk and tomatoes into a large pan. Allow the ingredients to start boiling, then add the quinoa.
Reduce the pan to a simmer, place the lid on and allow everything to cook. Over the next 45 minutes, gradually add the mug of boiling water and stir every 15 minutes or so, to make sure nothing sticks to the bottom.
Halfway through, add the chickpeas.
Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.
Stir through most of the spinach.
Season, then serve using a handful of spinach leaves to garnish.

Top tip: be careful with the turmeric, it stains everything!