Try this Chickpea & Cauliflower Curry With Quinoa for a veggie packed bowl of goodness - perfect for cosying up as the weather cools down! 

READY IN 45 MINUTES | SERVES 4

Ingredients

• 1 cup Organic Quinoa, White
• 1 tablespoon Organic Coconut Oil, Virgin Cold-Pressed
• 1 red onion, roughly chopped
• 1 orange kumara, cubed
• ½ head cauliflower, small florets
• 3 garlic cloves, grated
• 1 teaspoon ginger, grated
• ½ teaspoon Organic Ground Turmeric
• ½ teaspoon cumin
• ½ teaspoon Organic Cayenne Pepper
• ¼ teaspoon Organic Ground Cinnamon
• 1 tablespoon Organic RAW Apple Cider Vinegar
• 1 can Organic Tomatoes, Chopped
• 1 cup water
• ½ cup Organic Coconut Milk
• 2 cans Organic Chickpeas
• 3 cups baby spinach
• sea salt and pepper to taste

Method

1. Heat a large pot over medium heat with your coconut oil. Add the onion and cook for a few minutes.

2. On another element, cook your quinoa. Place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.

3. Add the kumara and cauliflower and cook for another 5 minutes. Stir in the garlic and ginger, and remaining spices.

4. Add the apple cider vinegar, tomatoes, water, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes – you want a nice thick curry.

5. Remove from heat, and stir in the greens. Serve over your quinoa, and some naan too for a little more authenticity.

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