Description
A vibrant and nutritious super-green curry packed with kale, spinach, and chickpeas, served alongside fluffy quinoa rice. This dish combines wholesome greens with aromatic spices to create a comforting, protein-rich meal that is both flavorful and healthy.
Ingredients
Scale
For the Quinoa Rice
- 75g quinoa
- 75g rice
- 320ml boiling water
For the Curry
- 1 tsp oil
- 1/2 red onion, chopped
- 1/2 tsp cumin seeds
- 50g kale
- 150g baby spinach leaves
- 1/4 tsp turmeric
- Pinch of salt
- 250ml boiling water
- 400g can chickpeas, drained
For the Tadka (Tempering)
- 1–2 tsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
To Serve
- Squeeze of lemon juice
Instructions
- Cook the quinoa rice: In a large microwave-safe bowl, combine the quinoa and rice. Rinse thoroughly three times to remove any bitterness. Pour in 320ml boiling water, cover the bowl, and microwave on high for 10 minutes. After cooking, allow it to rest for 5 minutes then fluff the grains gently with a fork.
- Sauté the aromatics: While the rice cooks, heat 1 teaspoon of oil in a large pan over medium heat. Add the chopped red onion and fry for 5-7 minutes until soft and lightly browned. Add the cumin seeds and stir continuously for 1 minute to release their flavor without burning.
- Cook the greens with spices: Add the kale, baby spinach, turmeric, and a pinch of salt to the pan. Pour in 250ml boiling water, cover the pan, and cook for 10-15 minutes, stirring halfway through to ensure even cooking.
- Blend the curry base: Transfer the cooked greens mixture to a blender, allowing it to cool for a few minutes before blending until smooth. Return the blended mixture to the pan.
- Add chickpeas and simmer: Stir the drained chickpeas into the curry base. Cook on low heat for 5 minutes to warm through and meld the flavors.
- Prepare the tadka (tempering): Heat 1-2 teaspoons of olive oil in a small pan over medium heat. Fry the thinly sliced garlic and red chilli for 2-3 minutes until fragrant and lightly golden. Quickly pour this tempering over the curry.
- Serve: Serve the super-green curry hot with the fluffy quinoa rice and a squeeze of fresh lemon juice to brighten the flavors.
Notes
- Rinsing quinoa and rice thoroughly helps remove excess starch and bitterness for fluffier grains.
- Adjust the amount of red chili in the tadka to control the heat level.
- The curry can be made ahead and reheated; add the tadka just before serving to maintain its fresh aroma.
- This dish is naturally vegan and gluten-free.
- You can substitute kale with other leafy greens such as Swiss chard or collard greens if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: green curry, quinoa rice, kale curry, healthy vegan curry, chickpea curry, gluten free meal, plant-based protein
