Book Two Recipe: Chickpea, Quinoa and Turmeric Curry

The first recipe I created for my second book and it’s still one of my favourites! It’s from the big batch section of the book, which is all about easy meals for busy people – you can throw all the ingredients in a pan and whilst the cook you can get on with you to-do list, do your washing etc. Plus you can freeze all the leftovers. I’ve made this dish for almost everyone I know and get constant requests from friends and my team in the office, it’s so popular. The thing that makes it so delicious is that the quinoa is cooked in the coconut curry blend, so it soaks in all the incredible flavours. This means that each bite is bursting with the tastes of turmeric, coriander, ginger, garlic and chilli. The spinach adds a beautiful colour, its vibrant green creating a great contrast to the yellowy-orange curry. The book is for sale now in all bookshops in the UK and online, plus it’s half price this week!


Serves: 6


500g new potatoes, halved

3 garlic cloves, crushed

3 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon chilli flakes or powder

1 teaspoon ground ginger

400g can of coconut milk

1 tbsp tomato purée

180g quinoa

400g can of chickpeas, drained and rinsed

150g spinach

400g can of chopped tomatoes

salt and pepper


Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them well.

Place the potatoes in a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).

Reduce the heat to a simmer, place the lid on and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients, rather than just in water.) Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluff y, not crunchy, it’s ready.