Chickpea Curry with Quinoa

Base:

• 1 tbsp water or veggie broth (for sautéing)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh grated ginger

• 1 tbsp curry powder (S&B is my personal favorite)

• 1 tsp turmeric (optional)

Main Body:

• 1 cup cooked chickpeas (or 1 can, rinsed)

• 1/2 cup red lentils (dry)

• 1.5 cups carrots, thinly sliced or chopped

• 1.5 cups chopped zucchini or bell pepper

• 4 cups water or veggie broth

• 1–2 tbsp soy sauce or tamari

• Juice of 1 lime (plus zest if you like)

 Instructions

Quinoa: 1:2 ratio of quinoa to water. Bring to boil, cover and simmer for 15 minutes, rest 5 minutes then fluff

Curry:

1. Sauté aromatics
   Heat 1 tbsp water/broth in a pot. Add onion, garlic, and ginger. Cook until translucent (3–4 minutes)

2. Add spices + vegetables
   Stir in curry powder and turmeric. Cook for 30–60 seconds to bloom the spices.
   Add carrots, zucchini/peppers, chickpeas, and lentils.

3. Add liquid & simmer
   Pour in 4 cups water/broth and add soy sauce. Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally.

4. Finish with lime
   Once lentils are tender and curry is thickened, stir in lime juice. Can also add in spinach or edamame for extra greens (optional).

5. Taste & adjust
   Add salt, lime, or spice to your preference

Great for meal-prepping ahead of time. Apologies for the presentation, if I make another batch before the potluck I’ll update the photo with how it looks freshly cooked