20 Minute Curry

Plenty of leftovers!

1 1/2 c quinoa
5-6 c water or broth (2 boullion cubes if you use water)
2 cans chick peas
1 c frozen peas
1 c sliced carrots
2 medium potatoes (diced)
1 medium diced onion (diced)
1-2 T minced garlic (heaping)
1-2 T curry powder
2 T coconut oil

Bring quinoa and 3 c of your liquid to a boil. (Add salt and oil if you like. You could also use rice or cous cous, cooked accordingly). Reduce heat and simmer covered for 15 minutes.

While your grain is cooking, heat your coconut oil in a large pan over medium heat. (I used a soup pot.) Add your onions and garlic, and when onions are translucent, add curry powder, carrots and potatoes. Saute this for about 10 minutes. Cover this mixture with remaining liquid, add more if needed. (Toss in bouillon now if you are using water.) Bring to a boil and simmer until potatoes and carrots are tender, stirring frequently. Add frozen peas and cook for another 2-3 minutes. Remove from heat and add your cooked grain. It will absorb any remaining liquid and leave you with a big pot of flavorful yumminess. Print recipe from Evernote.

(If you decide to call this pea-pea curry, I won't tell anyone.)

Shared on Simple Lives Thursday #131