When I set out to make dinner this evening, I did not specifically intend to prepare a vegan dish, it just kinda happened as I kept adding ingredients. I think I’ve mentioned that I love curried sweet potatoes, and it was that love that inspired this dish.
To begin, rinse one cup of quinoa (keen-wah) in a mesh strainer until the water runs clear.
I made quinoa a few weeks ago for the first time, and my family loves it. It has replaced rice in most of our recipes.
Place the rinsed quinoa in a medium sauce pan with two cups of vegetable stock and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
While the quinoa cooks, grab a large sweet potato and peel it.
Next quarter the potato, cut each quarter in half and slice.
Dice up half of a sweet onion, and throw it in a skillet with some hot olive oil. Cook the onions until they become translucent. Be sure to stir them frequently, as you don’t want them to brown.
Toss in the sweet potatoes, and cook until they begin to brown a bit.
Next add a tablespoon or two, depending on how hot you like it, of curry paste. Mix it all around, and let cook for two minutes until the house smells delicious.
Once the curry is fragrant, mix in ½ cup to a cup of vegetable stock, along with ½ cup of frozen peas. Cover and let simmer for 5 minutes
Remove the lid and add a ¼ cup sweet mango chutney, a can of chick peas, and two to three heaping handfuls of fresh spinach.
Let the spinach cook down, stirring occasionally until you have something that looks like this.
Serve up with a side of quinoa and a little more mango chutney drizzled on top. Enjoy!
Sweet Potato and Chick Pea Curry
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6
1 cup quinoa
3 cups vegetable stock, divided
1 tbs. olive oil
1 large sweet potato, diced
½ medium sweet onion, dieed
1-2 tbs. curry paste
½ cup frozen peas
1 (15 oz.) can chick peas
1 tbs. sweet mango chutney
3 cups fresh baby spinach
Rinse quinoa in a mesh strainer until the water runs clear. Place the quinoa in a large sauce pan with 2 cups of vegetable stock. Heat to boiling, then reduce heat to low, and simmer, covered, for 20 minutes. Remove from heat and let stand, covered for 5 minutes.
While quinoa simmers, peel and dice the sweet potato and onion. Cook onion in the olive oil in a large skillet until they become translucent. Add the sweet potatoes, and sautee until brown. Add the curry paste and allow to cook for 2 minutes until fragrant. Mix in the peas and remaining cup of vegetable stock. Cover the skillet and simmer over medium heat for 5 minutes. Stir in the remaining ingredients, stirring gently until the spinach cooks down.
Serve with a side a quinoa, and drizzle with more chutney. Enjoy.