2-inch piece fresh ginger, peeled and finely grated (~1 Tbs.)
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
1 tsp. ground turmeric
1/2 teaspoon cayenne (this gives it a bit of heat-reduce if you want it milder)
1 Tbs. tomato paste
2 cups vegetable stock
1 cup lite coconut milk
1 3-inch cinnamon stick
sea salt and freshly ground black pepper
1 cauliflower, cut into 1 1/2-inch florets
1 large sweet potato, peeled and cut into 1-inch cubes
2 carrots, peeled and cut into 1/2-inch thick rounds
1 1/2 cups (or one can, rinsed and drained) cooked chickpeas
4 cups lightly packed fresh spinach
2 Tbs. fresh lemon juice
1 tsp. lemon zest
for the quinoa
1 1/2 cups quinoa
3 cups vegetable stock
1 Tbs. fresh lemon juice
1 Tbs. lemon zest
During Meghan’s nap, I grabbed the vegetables I could prepare.
I cut the sweet potato, carrots, and cauliflower, diced the onion, prepared the garlic and ginger, and measured out the spices. Do you ever wish you had a sous chef to do this kind of work for you? I know I do. After having all of this chopping, dicing, grating and measuring out of the way, dinner was a snap.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, 3-4 minutes.
Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5-7 minutes more. Add the garlic and giner; cook, stirring for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended, about a minute.
Add the stock, coconut milk, cinnamon stick, ~1 teaspoon salt, and ~1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Start the quinoa. In a small or medium sauce pan, bring the stock to a boil. Add the quinoa, lemon juice, and lemon zest. Reduce the heat to low and cover; simmer for 20 minutes. Turn off the heat and allow to steam until you are ready to serve (do not remove the lid).
Meanwhile, add the cauliflower, sweet potatoes, and carrots to the curry sauce. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lemon juice and zest; cook until the spinach has wilted, about 2-3 minutes more.