Green Thai Quinoa and Chickpea Vegetable Curry
1 cup Quinoa
1 cup of Chickpeas
A glass of white wine(maybe even two one for cooking and one for yourself)
2 Carrots shaved and cut
1 Medium Red Pepper
A couple Baby Tomatoes
4 baby Courgettes
half of an Onion
Coconut Greek Yoghurt( I used Rachel's Bio Live organic)
1/2 cup Coconut Milk
2 tbsp Green Thai Paste
To cook the quinoa I put one cup cleaned Quinoa in a pan with 1 cup cold Water and brought this to a boil. Once boiling, fork through the pieces and lower the heat, put the lid on and let simmer for about 12 minutes.
In the mean time in a medium pan heat a small portion of the White Wine, Garlic Clove and Onions. ( You could swap Olive Oil for the wine or even use it as well)
Once warmed a little add the vegetables. Stirring occasionally. Now I like my vegetables to get a bit of that chargrilled taste so I dont stir just as much.
Once the vegetables are cooked through, add the Green Thai Paste more or less to your tolerance of spicy taste. This is where the yoghurt comes into the mix. It will help counter the spicy mix. My husband although working up his tolerance doesn't have much for spicy foods. So we add a bit more Coconut Milk and Yoghurt to his. The more Yoghurt the creamier and less spicy. Place on a very low heat and let stand while the Quinoa finishes.
Once the Quinoa is cooked and soft, drain the water and let stand for about a minute or two. Then mix the Quinoa and chick peas into the curry pan. Let the heat mix between the two.
I hope you enjoy.
What are you you cooking up for dinner tonight?