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