Kitchen Supplies:

  • Medium pot
  • Colander
  • Large pot
  • Can opener

Recipe by: Fresh City,
Serves: 4-6 portions
Prep Time: Quick & Easy


3 cups water

1½ cups ecuadorian quinoa

To taste salt & pepper

2 (large) potatoes, sweet

2 pepper, red bell

1 bunch kale, green

½ bunch herb, cilantro

13 oz. canned chickpeas (garbanzo)

2 tbsp. biodynamic extra virgin olive oil

2 jars coconut curry, fresh indian simmer sauce

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Cook the Quinoa
• Add the water and quinoa to a medium pot and bring to boil with a pinch of salt.
• Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 15 minutes.

Prepare the Remaining Ingredients
• In the meantime, rinse, scrub and dice the sweet potato.
• Rinse and dice the bell peppers.
• Rinse the kale, and remove the leaves from the stem. Roughly chop them.
• Rinse and roughly chop the cilantro.
• Open the can of chickpeas and rinse and drain in a colander in the sink.

Make the Curry
• Heat 2 tbsp. olive oil in a large pot over medium heat.
• Add the sweet potato, red pepper, and coconut curry and cook for 5 minutes.
• Reduce the heat to simmer, cover and cook (stirring occasionally) until the sweet potato is fork-tender, about 25 minutes.
• Remove the lid of the pot and stir in the chickpeas and kale. Cook for an additional 3-4 minutes.

Bring It All Together
• Evenly divide the chickpea & sweet potato coconut curry between 4-6 bowls.
• Scatter with cilantro and serve with quinoa on the side!

Tips for Leftover Ingredients:
• If you have leftover kale and cilantro, make a side salad or freeze them for future recipes! They work
well in smoothies, soups and stews.
• Dry quinoa can be stored in an airtight container and used within the next year for soups, stews, chilis or bowls!