Chickpea, Quinoa & Turmeric Curry

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Contributed by: Honest to Goodness Community

Serves: 6

Time: 1 hour

From Deliciously Ella's Every Day cookbook, this chickpea quinoa curry is a vibrant and flavoursome plant-based meal bursting with tastes of turmeric, coriander, ginger, garlic and chilli.

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500g new potatoes, halved
3 garlic cloves, crushed
3 tsp ground turmeric
1 tsp ground coriander
1 tsp chilli flakes or powder
1 tsp ground ginger
400mL tin organic coconut milk
1 Tbsp tomato purée
180g quinoa
400g tin organic chickpeas, drained and rinsed
150g spinach
400g tin organic diced tomatoes
salt and pepper

Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free


  1. Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them well.
  2. Place the potatoes in a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes.
  3. Bring to the boil, season with salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).
  4. Reduce the heat to a simmer, place the lid on and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients, rather than just in water.)
  5. Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts.
  6. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.
  7. Serve and enjoy!

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