Sort ingredients
0417e.lee
QR Code
Listen
Pdf
Heat oil in a pot over medium heat. Once hot, add the onion and cook for 3-4 minutes until soft and translucent
Add garlic, ginger, and curry powder. Stir until fragrant
Add tomatoes and chickpeas. Stir for another minute, then add the broth
Once the pot comes to a boil, reduce to a simmer and cover the pot for 10 minutes
Uncover the pot and add zucchini and quinoa. Cover the pot again and heat for another 5 minutes, or until the zucchini is tender
If the curry is too liquid for your liking, let it simmer for a few minutes uncovered. Turn off the heat and stir in the baby spinach. Pour into cups or ½ bowls and garnish with cilantro to serve