As fall gets into full gear, life gets a lot busier. Cooking dinner can seem way less enjoyable, let alone possible. But instead of going to Subway for the umpteenth time this week, why don’t you try this balanced and delicious curry dish that is made in one pot. Dinner ready in about 30 minutes? Check. Only one pan to clean? Check. Sounds like you know what you’re cooking tonight.
Don’t have time to grocery shop very often? Use frozen onions, broccoli, and spinach (same nutrition content, but you don’t have to worry about them going bad). Bonus? Using frozen items will cut down on cooking time. As for the quinoa, one of my favorite tricks is to make a big batch every time I cook it up and save it in tupperware in the fridge, adding it to my meals all week long.
Chickpea, Spinach, and Broccoli Curry with Dried Cranberries and Almonds
1 cup quinoa
2 cups canned chickpeas
1 chopped onion
1 cup spinach
1 cup vegetable broth
2 tbsp extra virgin olive oil
1/4 cup dried cranberries
1/4 cup chopped almonds (whole works as well)
1 clove garlic
2 tbsp ginger powder
1-2 teaspoons curry powder (or your favorite curry seasoning)
Prepare quinoa according to instructions on package (bulgur, brown rice, or any other whole grain would also work).
In a large sauce pan, heat 1 tbsp olive oil. Sauté the onion until soft, about 5 minutes. Add garlic, ginger powder, and curry powder. Add vegetable broth and stir for about 2 minutes. Add chickpeas and broccoli and cook for 5-10 minutes. Add in spinach and stir as it wilts.
Place quinoa in bowls, and add the curry over it, garnishing with chopped almonds and dried cranberries. Season with salt and pepper if necessary.
Thanks Katlin Bole for cooking with me 🙂