I’m going to try and post some of my favourite recipes instead of just in my stories/highlights.

IS THIS A GOOD THING?! Let me know!!

I’m not a food photographer AT ALL so bear with me.

This is one of my new faves.

Chickpea Potato Turmeric Curry

1 pound potatoes, cut up into cubes
3 garlic cloves, crushed
1 tablespoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chili flakes or powder
1 teaspoon ground ginger
1-I4-ounce can coconut milk
1 tablespoon tomato paste
1 I4.5-ounce can diced tomatoes
salt and pepper
1 cup quinoa
1- I4-ounce can chickpeas, drained and rinsed
Big handful of Spinach
Place the potatoes in water and bring to a boil, let them cook for about 25 minutes, until done.
Drain them.

Place the potatoes in a large pan and add the garlic, turmeric, coriander, chili, ginger, coconut milk, tomato paste and diced tomatoes.

Bring to a boil, season with salt and pepper, then add the quinoa and 1 1/2 cups just-boiled water.

Reduce the heat to a simmer, place the lid on and allow to cook.

Cook for 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom.

Halfway through cooking, add the chickpeas.

When there are just 5 minutes left, add the spinach and stir it in until it just wilts.

Once the quinoa has cooked and is fluffy, not crunchy, it’s ready!!

This is based off a recipe I found in “Deliciously Ella Everyday” by Ella Woodward


Please enter your comment!
Please enter your name here