Coconut Chickpea Green Curry
Servings: 4
Ingredients
- 1 c quinoa, rinsed
- 1½ c water
- 1 Tbsp extra virgin olive oil
- ½ yellow onion, diced
- 2 zucchini, peeled and finely diced
- 2 garlic cloves, minced
- 1 13.5 oz can chickpeas, drained
- 1 can coconut milk, full fat or light
- ½ c low sodium vegetable broth
- 2 Tbsp green curry paste
- 1 tsp ginger paste
- ¼ tsp ground turmeric
- salt and pepper
- 4 c kale, chopped
- 2 Tbsp fresh mint, diced
Instructions
- Rinse quinoa using a fine mesh sieve. Transfer to the pressure cooker and combine with 1½ cups of water. Pressure cook on high for 1 minute. Depressurize and transfer to a bowl. Set aside until it's time to serve the curry.
- Dice the onion, zucchini, and garlic. Heat 1 tablespoon of olive oil over medium heat in a large stock pot or Dutch oven. Add onion, zucchini, chickpeas and garlic. Cook for 3 to 4 minutes, until onions are translucent.
- Stir in coconut milk, vegetable broth, green curry paste, ginger paste, turmeric and salt and pepper. Reduce to low heat and simmer for 10 minutes. Add chopped kale and cook another 1 to 2 minutes, until the kale wilts.
- Divide cooked quinoa and curry among bowls. Top with fresh mint, if desired. Enjoy.