Super-green curry with quinoa rice
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Super-green curry with quinoa riceNew Recipes

By Dr Chintal Patel

I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.

  • Prep:20 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 507
  • fat 13g
  • saturates 22g
  • carbs 71g
  • sugars 0g
  • fibre 13g
  • protein 20g
  • salt 0.12g

Ingredients

  • 75g quinoa
  • 75g rice
  • 1 tsp oil
  • 1/2 red onion , chopped
  • 1/2 tsp cumin seeds
  • 50g kale
  • 150g baby spinach leaves
  • 1/4 tsp turmeric
  • 400g can chickpease , drained
  • squeeze lemon juice , to serve
  • 1-2 tsp olive oil
  • 5 garlic cloves , thinly sliced
  • 1 red chilli , thinly sliced

Method

  1. In a large microwave-safe bowl, combine the quinoa and rice. Wash and rinse three times. Add 320ml boiling water, cover and microwave on high for 10 mins. Leave to rest for 5 mins, then fluff with a fork.

  2. While the rice cooks, heat the oil in a large pan over medium heat. Fry the onion for 5-7 mins until soft and lightly browned. Add the cumin and stir for 1 min to prevent burning.

  3. Add the kale, spinach, turmeric, and a pinch of salt. Pour in 250ml boiling water. Cover and cook for 10-15 mins, stirring halfway.

  4. Transfer to a blender, leave to cool for a few minutes, then blend until smooth. Return the mixture to the pan and stir in the chickpeas. Cook on low for 5 mins to heat through.

  5. Heat the oil for the tadka in a pan over medium heat. Fry the garlic and chilies for 2-3 mins. Quickly pour over the curry. Serve with rice.

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