Coconut Curry Quinoa with Chickpeas & Sweet Potato

Ingredients:

• 1 tbsp coconut oil or olive oil

• 1 small red onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp fresh grated ginger

• 1 tbsp curry powder

• 1/2 tsp turmeric (optional)

• 1 medium sweet potato, peeled & diced small

• 3/4 cup quinoa (rinsed)

• 1 can (15 oz) chickpeas, drained

• 1 cup canned coconut milk (full-fat or light)

• 1/2 cup vegetable broth or water

• 1/2 tsp salt (adjust to taste)

• Juice of half a lime

• Fresh cilantro or green onion for garnish

Instructions:

1. Preheat the Nutri-Stahl 3 QT on medium heat until the water droplet test passes (drops dance).

2. Add coconut oil, then sauté onion, garlic, and ginger for 2–3 minutes until fragrant.

3. Stir in curry powder and turmeric. Toast the spices for 30 seconds.

4. Add sweet potatoes, quinoa, chickpeas, coconut milk, broth, and salt. Mix well.

5. Cover with the lid. Reduce heat to low and simmer for 20–25 minutes until quinoa is fluffy and sweet potatoes are tender. No need to stir!

6. Turn off the heat, let sit (covered) for 5 minutes. Then squeeze in lime juice and fluff with a fork.

7. Garnish with chopped cilantro or green onion before serving.