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Spicy Coriander Chicken
June 2, 2025An Aromatic, Nourishing Main Dish Inspired by Ayurvedic Flavors
If you’re seeking a flavorful, plant-based dish that balances warmth and nutrition, this spicy coconut curry quinoa with chickpeas is the perfect choice. Inspired by a dish first tasted at an Ayurvedic spa in India, this recipe brings the comfort of home-cooked wellness to your table. Ideal for family meals, it serves 4 and is rich in fiber, protein, and anti-inflammatory ingredients.
Ingredients (Serves 4)
3 cups (710 mL) water
1¼ cups (250 g) uncooked quinoa
1 bunch asparagus, trimmed and cut into bite-size pieces
1 tbsp (15 mL) coconut oil
3–4 heaping tbsp red curry paste (adjust to taste)
2 bunches green onions, sliced
2 pounds (900 g) baby spinach
4 cups (560 g) canned chickpeas, drained and rinsed
1¾ cups (415 mL) unsweetened coconut milk
½ cup (60 g) shredded unsweetened coconut
Salt and black pepper to taste
Instructions
Cook the Quinoa
In a medium saucepan, bring water to a boil. Add quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and fluff with a fork.Blanch the Asparagus
In a large pot, bring water to boil. Add asparagus and cook briefly (about 1–2 minutes) until tender-crisp. Transfer to a bowl of cold water to stop the cooking process, then drain.Prepare the Curry Base
Heat coconut oil in a large skillet or wok over medium-high heat. Add curry paste and stir for 1–2 minutes until fragrant. Add green onions and cook until softened.Sauté Greens
Gradually add spinach and asparagus to the skillet, cooking until wilted (about 6 minutes total).Combine & Simmer
Add chickpeas, quinoa, coconut milk, and shredded coconut. Lower the heat and simmer for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
Tip
Not all curry pastes have the same sodium content. Taste your dish before adjusting seasoning.
📖 Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD