Chickpea and Cauliflower Curry with Quinoa

This tasty protein-rich dish was inspired by Dr Greger’s ‘Daily Dozen’ checklist.

1/4 cup dry quinoa – more if serving for more than 1 person
1 cup canned chopped tomatoes – or fresh
1 tsp ground cumin
1 tsp garlic powder or granules
1/2 tsp ground chili or chili flakes
1/2 tsp ground turmeric
1 cup canned unsalted chickpeas, drained
1 cup mushrooms, quartered
1 cup cauliflower head, roughly chopped into bitesize pieces
1/4 cup cashews
1/4 cup sultanas – or raisins
1/2 cup fresh spinach leaves

Serves 1-2 depending on your preferred portion size (feel free to freeze half for a handy ‘ready meal’ for a busy day!

Begin by boiling the quinoa grains in 1/2 cup of water (1 part quinoa to two parts water is the ratio to aim for) until the quinoa become soft and fluffy. If the water reduces too soon during the cooking process and the grains are not quite soft, feel free to add more water.
Meanwhile, pour the chopped tomatoes into a medium to large saucepan along with the rest of the ingredients – apart from the spinach leaves – and allow them all to simmer in the tomatey sauce on a medium heat until the cauliflower pieces and mushrooms have softened.
Just before serving the curry, stir in the spinach leaves and allow them to wilt for 1-2 minutes.
Serve the curry with the fluffy quinoa in a large bowl and enjoy!

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