ANOTHER FAVOURITE RECIPE FROM HEALTHY LIFE
SWEET POTATO COCONUT
QUINOA CURRY
Serves 4
INGREDIENTS
1 medium brown onion finely
chopped
1 medium sweet potato
1 small red capsicum
1 400g can organic chickpeas
1 celery stick
1 cup Love Organic Tri coloured
Quinoa, well rinsed and drained
400ml Love Organic Coconut Milk
1 cup water
2 cloves garlic
1 long red chilli
1 piece ginger (2-3cm piece)
½ bunch coriander
1 tsp yellow mustard seeds
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 Tbsp Love Oragic Coconut Oil
2 additional cups of water to cook the
quinoa.
METHOD
1. Bring two cups of water to the boil and add
quinoa, cover and simmer until quinoa has
little tails, approx. 20-30 minutes.
2. Chop onion, sweet potato, capsicum and
celery into small pieces.
3. Add coconut oil to large saucepan over
medium heat and add onion.
4. Finely chop or chilli, garlic, coriander stems
and ginger, then add to saucepan.
5. Add chopped sweet potato, capsicum and
celery.
6. Add dry spices, stir and wait for a strong
fragrant smell then add chickpeas, coconut
milk and a cup of water.
7. Cook on medium heat until the sweet
potato is soft.
8. Add fresh coriander leaves.
9. Serve curry on top of cooked quinoa. Add a
dollop of low fat Greek yogurt, or coconut
yogurt.
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