Servings: 4
Ingredients
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 red onion Chopped.
- 4 cloves garlic Minced.
- ¾ tsp ginger Ground.
- 2 ½ tsp curry powder
- 3 tomatoes Chopped
- 15 oz organic chickpeas (garbanzo beans) Rinsed.
- 1 ½ cups low sodium organic vegetable broth
- 1 cup organic zucchini Chopped.
- ¼ cup quinoa Cooked.
- 1 ½ cups baby spinach
- ¼ tsp Himalayan pink sea salt
- 1 sprig fresh cilantro Garnish.
Instructions
- Heat oil in a pot over medium heat. Once hot, add the onion and saute for 3-4 minutes until soft and translucent.
- Add garlic, ginger, and curry powder. Stir until fragrant.
- Add tomatoes and chickpeas. Stir for another minute, then add the broth.
- Once the pot comes to a boil, reduce to a simmer and cover the pot for 10 minutes.
- Uncover the pot and add zucchini and quinoa. Cover the pot again and heat for another 5 minutes, or until the zucchini is tender.
- If the curry is too liquid for your liking, let it simmer for a few minutes uncovered.
- Turn off the heat and stir in the baby spinach. Pour into cups or½ bowls and garnish with cilantro.
Notes
Chickpeas are approved for Level 1 Day 3 and onward, but only 1/2 cup per day and only up to 3 times each week. At Level 2 Day 10, this restriction goes away, provided your system has tolerated the chickpeas well. At this point, this recipe could be served as a main dish for 2 rather than a side dish for 4.
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Really liked this! I added a little extra quinoa and served everything on a bed of raw spinach instead of adding the spinach to the mix.