Main course for 2 people
Preparation: 20 minutes
3 tablespoons oil
4 spring onions, roughly chopped
400 grams sweet potatoes, peeled and cut into 2x2 cm cubes
350 grams chickpeas, rinsed
50 grams Indonesian curry paste
1 can coconut milk (400 ml)
125 grams bean sprouts
50 grams baby spinach, washed
1 pouch steamed Indonesian Quinoa (210 g)
2 tablespoons coconut yogurt
1 handful young spinach leaves, washed
How to cook
Heat the oil in a frying pan. Add the spring onions and sauté for 2 minutes (do not brown). Add the sweet potato and chickpeas. Stir in the curry paste. Add the coconut milk. Add salt and pepper to taste. Stir well. Bring the vegetable curry to a boil. Lower the heat, keep the curry at a simmer. Put a lid on the pan. Steam the vegetables for 12 minutes and then stir in the bean sprouts and spinach. Allow the vegetables to cook down for a few minutes.
Meanwhile, heat the quinoa in a saucepan with a couple of tablespoons of water on medium heat.
Divide the quinoa between 2 deep bowls. Top with the curry. Serve with coconut yogurt and young spinach leaves.
Delicious with a boiled egg
with mungbeans & coconut
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revolutionizing Quinoa, it’s also about revolutionizing
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