Quinoa Curry

ONE

2 T. vegetable oil
1 small onion
1 clove garlic, chopped
1 T. chopped ginger
1 T. curry paste, or to taste
1 T. garam masala, or to taste

TWO

1 1/2 cups vegetable stock
1 cup canned diced tomatos
2  medium sweet potato, diced small
15oz can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste

THREE
2/3 cup quinoa

FOUR
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

Add 3 T of water to large saucepan or Dutch oven over medium heat. Add ONE. Cook, stirring occasionally, over low heat and covered, until onions start to soften, about 3 to 5 minutes. Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding more stock or water if it looks too dry. Right before serving, stir in the spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

Recipe from In the Kitchen With Stefano Faita