Chickpea Curry with Quinoa

There's something about slow cooked chickpeas, potatoes, and sauce that really makes this a sweet and spicy comforting dish. I cooked it in the slow-cooker, but you could also make this on the stove in under an hour. The goal is to make sure all the veggies are cooked through. 

ChickpeaCurry

Serves 6-8

Ingredients

Chickpea Curry with Quinoa
  • 3 white potatoes (if using small ones, otherwise use 2), chopped into 1" cubes
  • 3 sweet potatoes, chopped into 1" cubes
  • 2 yellow onions, chopped into 1" cubes
  • 2 cans chickpeas, drained & rinsed
  • 5-7 carrots, sliced into 1" rounds
  • 1 can light coconut milk
  • 1 16oz can diced tomatoes
  • 12oz curry sauce of your favorite (Trader Joe's has a great variety of yellow, green, red, and masala sauces)
  • 2 cups uncooked quinoa
  • 1 tbsp hot curry powder - optional
  • 1 tbsp sweet curry powder - optional
  • 1 tbsp garam masala - optional
  • Note: I like to add these extra spices to give the curry a little more spice, but you don't have to!


  • Slow Cooker

    Combine all the ingredients except for the quinoa in a slow cooker and cook on low for 4 hours, then on high another 2 hours (or set it to medium for 8 hours).

    Cook the quinoa in a rice cooker (2 cups quinoa, 3 cups water), or on the stove top.

    Serve over quinoa.

    Stove Top

    In a large pot combine all the ingredients except for the quinoa and cook about an hour on medium high stirring every 10-15 minutes.

    Cook the quinoa in a rice cooker (2 cups quinoa, 3 cups water), or on the stove top.

    Serve over quinoa.