(Vegan) Indian Vegetable Curry Over Quinoa

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6-8 stalks asparagus, cut into one inch sections

4 cloves garlic, minced

1 15-ounce can chickpeas

6-8 medium red potatoes, peeled & cubed

4-6 large carrots, peeled & cut into bite-sized pieces

1/2 medium yellow onion, diced

3 Tbs olive oil

2 C quinoa

Container of Indian curry sauce (I use Maya Kaimal Coconut Curry, available at Costco)



Cook quinoa according to instructions. (It's just like rice) Meanwhile, prep other ingredients: mince garlic, peel & dice onion, peel & cut carrots, peel & cube potatoes, drain & rince chickpeas, cut asparagus.


Cook vegetables + chickpeas +garlic + olive oil in large wok or frying pan until everything is soft and aromatic.


Heat curry sauce, fold in vegetables, and serve over quinoa. Enjoy

View instructions at
Brittany Zika

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