Autumn Roots & Chickpea Curry with Quinoa

This curry is the perfect winter warmer - full of chunky veggies & nutty chickpeas ! It's simple, quick & easy to cook up but packs in tonnes of flavour...

A curry is a great way to use up the last of the week's veggies so there's no need to stick to just sweet potato, parsnip & carrot. Why not add some extra potatoes, squash or mushrooms ? The more veggies the better !

Because of all the wholesome veg, I like to serve this curry with tri-colour quinoa instead of brown rice. Not only is it lighter, the quinoa also soaks up all the spicy sauce & highlights the texture of the chickpeas & soft veggies - not the rice !

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Autumn Roots & Chickpea Curry

Serves: 4-5 hearty bowls

Prep time: 5-10 mins

Cook time: 35-40 mins

Total time: 40-50 mins

Ingredients:

• 1 red onion

• 1 red pepper

• 1 chilli

• 2 large carrots

• 2 parsnips

• 2 small/medium sweet potatoes

• 1 can chickpeas

• 2 garlic cloves

• 1 tsp fresh ginger grated

• 1 tbsp olive oil

• 500 ml veg stock

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp ground cinnamon

• 1/2 tsp turmeric

• splash lemon juice

• splash Tabasco

• handful chopped coriander

& to serve

• tri-colour quinoa

• a few walnuts

• sprinkle chilli flakes

• coriander

• a roti or pita

Method:

1. First prep ! Peel the carrots, sweet potatoes & parsnips then cut into chunks. Chop up the onion, pepper, chilli, coriander & garlic then grate the ginger.

2. Heat 1 tbsp olive oil in a large, deep pan.

3. Gently fry the onion & pepper for 5 mins until soft then add the chilli & garlic & fry for a further 2 mins.

4. Now stir in the fresh coriander & ginger with all the spices before tipping in the chopped root veggies & 500 ml veg stock.

5. Bring to the boil then allow to simmer for 25-30 mins until the veg is soft. Whilst the curry is cooking, drain & wash the chickpeas then add in the final 5 mins. Season well.

6. Serve with quinoa & sprinkle chilli flakes, walnuts & coriander !

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