Spicy Coconut Curry Quinoa with Chickpeas

Description:
A warm, nourishing, and flavour-packed plant-based meal inspired by Ayurvedic cuisine.
This Spicy Coconut Curry Quinoa combines the creaminess of coconut milk, the richness of red curry paste, and the goodness of asparagus, chickpeas, and spinach — creating a dish that’s both comforting and energizing.
It’s completely gluten-free, high in plant protein and fiber, and perfect for family dinners or meal prep.

Servings: 4

 Ingredients

• 3 cups (720 mL) water
• 1 cup (250 g) uncooked quinoa
• 2 bunches asparagus, ends trimmed
• 3–4 heaping tbsp (45–60 mL) red curry paste (mild, medium, or hot to taste)
• 2 bunches green onions, sliced diagonally
• 2 pounds (900 g) baby spinach
• 2 cups (475 mL) coconut milk
• ¾ cup (185 g) canned cooked chickpeas, drained and rinsed
• ½ cup (60 g) unsweetened shredded coconut
• Salt and black pepper, to taste

 Instructions

1. Cook the Quinoa:
   In a medium saucepan, bring water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat.
2. Prepare the Asparagus:
   Bring a pot of water to a boil. Add asparagus and cook for 2 minutes until crisp-tender. Transfer to a cutting board, cool slightly, and cut into bite-size pieces. Set aside.
3. Make the Curry Base:
   Heat coconut oil in a large skillet over medium-high heat. Add red curry paste and green onions, stirring for about 5 minutes until fragrant and coated.
4. Combine Everything:
   Add spinach in batches and sauté until wilted (about 6 minutes).
   Then pour in coconut milk, chickpeas, quinoa, and asparagus. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until creamy and well blended.
5. Finish and Serve:
   Stir in shredded coconut, season with salt and pepper, and serve warm.

 Tip

Not all curry pastes are the same — some may be saltier or spicier than others. Adjust the seasoning to match your taste preference.

🌱 Nutrition Highlights

✅ High in plant protein and fiber
✅ Anti-inflammatory and immune-supportive
✅ Naturally gluten-free and dairy-free

Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD.