Description
A vibrant and healthy super-green curry paired with fluffy quinoa and rice, packed with leafy greens, chickpeas, and aromatic spices. Perfect for a nutritious and flavorful vegetarian meal.
Ingredients
Scale
Grains
- 75g quinoa
- 75g rice
- 320ml boiling water (for cooking grains)
Curry
- 1 tsp oil
- 1/2 red onion, chopped
- 1/2 tsp cumin seeds
- 50g kale
- 150g baby spinach leaves
- 1/4 tsp turmeric
- Pinch of salt
- 250ml boiling water (for curry)
- 400g can chickpeas, drained
Tadka (Tempering)
- 1–2 tsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chili, thinly sliced
To Serve
- Squeeze of lemon juice
Instructions
- Cook the quinoa and rice: In a large microwave-safe bowl, combine the quinoa and rice. Rinse thoroughly by washing and rinsing three times. Add 320ml boiling water, cover, and microwave on high for 10 minutes. Let it rest covered for 5 minutes, then fluff the grains gently with a fork to separate them.
- Sauté onions and toast cumin seeds: While grains are cooking, heat 1 tsp oil in a large pan over medium heat. Add the chopped red onion and fry for 5-7 minutes until it becomes soft and lightly browned. Add 1/2 tsp cumin seeds and stir continuously for 1 minute to prevent burning and release their aroma.
- Add greens and spices: Add the kale, baby spinach leaves, turmeric, and a pinch of salt to the pan. Pour in 250ml boiling water. Cover and cook on medium heat for 10-15 minutes, stirring once halfway through, until the greens are tender.
- Blend the green curry base: Transfer the cooked greens mixture to a blender and allow it to cool for a few minutes. Blend until smooth to create a creamy curry base. Return the blended mixture to the pan.
- Add chickpeas and heat through: Stir the drained chickpeas into the green curry base. Cook over low heat for 5 minutes to heat through and allow flavors to combine.
- Prepare the tadka (tempering): In a small pan, heat 1-2 tsp olive oil over medium heat. Add the thinly sliced garlic and red chili. Fry for 2-3 minutes until the garlic is golden and fragrant. Quickly pour this tadka over the curry to add a burst of flavor.
- Serve: Serve the super-green curry hot with the fluffy quinoa and rice. Add a squeeze of lemon juice on top for a fresh, tangy finish.
Notes
- Microwaving the grains is a quick and convenient alternative to stovetop cooking.
- The tadka adds a lovely aromatic finish; don’t skip it for best flavor.
- This dish is vegetarian and can be made vegan by ensuring all oils used are plant-based.
- Adjust the chili amount according to your heat preference.
- If you do not have a microwave, you can cook the grains on the stovetop using a rice cooker or pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Microwaving and Frying
- Cuisine: Indian-inspired
Keywords: green curry, quinoa rice, kale curry, spinach curry, chickpea curry, healthy vegetarian curry, microwave quinoa, Indian spices
