Coconut-Chickpea Curry over Quinoa

Ingredients

• 200 g cooked quinoa — fluffed
• 240 g canned chickpeas — drained and rinsed
• 200 ml canned coconut milk — well shaken
• 60 g fresh spinach — roughly chopped
• 6 g mild curry powder — none
• 40 g lime — juiced
• 2 g salt — fine optional
• 60 ml water — hot optional

Instructions

1. Add the drained chickpeas, coconut milk, water (if using), mild curry powder, and salt to a small saucepan and stir to combine.
2. Warm over medium heat until gently simmering, then reduce to low and cook for 5–7 minutes, stirring occasionally, until the chickpeas are soft and the sauce slightly thickened.
3. Stir in the chopped spinach and cook for 1–2 minutes more, just until the leaves wilt and the curry is creamy and spoonable.
4. Remove from the heat and stir in the lime juice, adjusting salt or lime to taste so the flavor is pleasant but still mild.
5. Divide the cooked quinoa between two small bowls and spoon the coconut-chickpea curry over the top, keeping portions modest but dense.
6. Let cool for a few minutes so the curry is warm, not hot, which can be easier to handle when appetite is low.