HIGH-PROTEIN VEGANUARY MEALS DAY 6: chickpea & quinoa curry Having listened to …

HIGH-PROTEIN VEGANUARY MEALS DAY 6: chickpea & quinoa curry 🌱✨🇮🇳 Having listened to a podcast today discussing the real benefits of getting your protein through plants as promoting muscle efficiency, blood flow and recovery, this meal fit the bill with 30G of absolute natural PLANT BASED PROTEIN 💪🏼 this was so so easy to whip up, all one pan as it’s a take on a biryani and also so student friendly! ✨

🌱 chickpea and quinoa curry 🌱

350g new potatoes • 5 cloves garlic, peeled and crushed • teaspoons turmeric • teaspoon ground coriander • teaspoon chilli flakes • 1/2 teaspoon ground ginger • 1tsp Garam masala • 300ml coconut milk • 1 can tomatoes • 220g quinoa • 60g green lentils (or quinoa) • 2x 400g can chickpeas, drained and rinsed • 150g spinach • 200g fine beans, chopped • juice of one lime • salt and pepper • tsp black mustard seeds (optional)

To top: half a tub @alpro no sugars yoghurt

– Place the potatoes in a pan of boiling water and Cook the potatoes for about 25 minutes, until you can easily slice a knife through them.
– Drain the potatoes and slice them into chunks
– Place the garlic, turmeric, coriander, chilli, garam masala, mustard seeds ginger, coconut milk and tomatoes into a large pan. Allow the ingredients to start boiling, then add the quinoa and lentils.
– Reduce the pan to a simmer, place the lid on and allow everything to cook for 45 minutes, adding a mug of boiling water every 15 minutes or so, and stirring to make sure nothing sticks to the bottom.
– Halfway through, add the chickpeas and potatoes and season with plenty of salt
– when the quinoa seems ready, stir through the spinach and lime juice along with some coriander leaves
– season then serve with the yoghurt 😜

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