Alkaline Chickpea, Coconut and Vegetable Curry

Serves 4

Ingredients

1 can chickpeas, drained
150g tempeh, chopped into pieces
1 small onion, finely diced
3 cloves garlic, crushed
3 - 4cm ginger, finely chopped
1 small red chilli, finely chopped
1 ½ teaspoons ground coriander seed
1 ½ teaspoons ground turmeric
1 ½ teaspoons ground cumin
¼ teaspoon ground cardomom
Salt and pepper, season to taste
2 tablespoons coconut oil
400ml coconut milk
¼ cup shredded coconut, toasted under grill
100ml water
1 sweet potato, diced
1 cup cauliflower, cut into florets
1 cup broccoli, cut into florets
½ red capsicum, chopped
250g green beans
1 bunch bok choy, chopped
Small bunch coriander

1/2 cup uncooked quinoa
1 ½ cups water

Method

1. Place quinoa and 1 ½ cups water in a medium saucepan and cook until water is absorbed and quinoa is soft and tender. Set aside until serving
2. In large wok or pan place coconut oil, onion, garlic, giner and chilli. Cook until the onion is soft.
3. Add all remaining spices and allow to cook until fragrant.
4. Add tempeh and sweet pototo and cook until the sweet potato starts to soften, stirly constantly.
5. Add the chickpeas, cauliflower, broccoli and capsicum, stir and allow cooking to continue for another 2 – 3 minutes.
6. Add coconut milk, water and green beans, let simmer until the coconut milk thickens and the vegetables are cooked through lightly.
7. Just before serving throw in the bok choy and coriander, stir through until greens are just wilted.
8. Serve curry over cooked quinoa then sprinkle with toasted coconut and coriander.