Indian

Sprouted chickpea, quinoa and pineapple curry is for Dinner.

Sprouted chickpea, quinoa and pineapple curry takes 10 minutes to prepare.

Sprouted chickpea, quinoa and pineapple curry takes 50 minutes to cook.

Sprouted chickpea, quinoa and pineapple curry makes 5 servings.

The ingredients for Sprouted chickpea, quinoa and pineapple curry are:

1 cup sprouted chickpeas

2 cups sprouted quinoa

1/2 cup red lentils

550mls vegan stock

1 tbsp ground nut oil

1/2 red bell pepper

3 small celery sticks

1 medium onion, sliced

1 clove of garlic, crushed

1 chili, chopped

1 slice of pineapple (3-4 cm thick), chopped into small cubes

2 tsp ground coriander seed

1 tsp ground cumin

1 tsp ground turmeric

1-2 tsp black pepper

1 tsp mustard

4 cardamon pods, crushed to separate seeds. Keep the seeds and discard the husks

Juice from 1/4 small lemon

2 tsp fresh ginger, chopped

Chopped fresh parsley

Here is how you make Sprouted chickpea, quinoa and pineapple curry:

Heat the oil in a large pan and fry the onions, garlic and chili until soft. Add the cardamon, coriander, cumin and turmeric and stir for 30 seconds. Mix in the lentils, chickpeas and quinoa and add the stock and mustard. Mix in the black pepper, vegetables, pineapple and ginger and bring to the boil. Leave to simmer for 50 minutes, adding the lemon juice 10 minutes before the end.Add the chopped parsley once served.Serving Size: 4-5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user GAIA310.

The nutritional information for Sprouted chickpea, quinoa and pineapple curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 282.1

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 320.2 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 7.3 g
• Protein: 9.6 g

Sprouted chickpea, quinoa and pineapple curry is Indian cuisine.

The dietary needs meet for Sprouted chickpea, quinoa and pineapple curry is Vegan