Coconut Curry Quinoa Hash

I'm a huge advocate of the coconut-curry flavor combination.  During my time in South Africa, I found the duo to be quite prevalent and really acquired a taste for the sweet/spicy/savory profile.  I recently found this recipe while doing some reading on alkalizing foods and was really excited to try it out.  It's an incredibly tasty combination of things I generally enjoy anyway so together, all the better.  It's a great source of plant-based protein as well.


Coconut Curry Quinoa Hash

1 can of garbanzo beans, drained and rinsed
1/2 cup dry quinoa
1 medium sweet potato, peeled and finely diced
1/2 sweet vidalia onion, chopped finely
2 clove of fresh garlic, minced
2 tablespoons coconut oil
1 can light coconut milk
1 tablespoon sweet curry powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamon
1 teaspoon turmeric
3/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger, freshly grated
sea salt and freshly ground black pepper to taste

- In a large saucepan, add chickpeas and quinoa to 1 1/4 cups of water over medium-high heat and bring to a boil
- Cover and reduce to a simmer for 10 minutes
- Add sweet potatoes, replace cover and continue to simmer for an additional 15 minutes
- In a large skillet, melt coconut oil and sauté garlic and onions until translucent
- Add spices to the skillet and toss to evenly distribute
- Add the chickpea/quinoa/sweet potato mixture to the skillet and mix until well incorporated
- Add coconut milk
- Bring mixture to a boil, reduce heat to low and allow to simmer for 15 minutes or until the milk and spices have reduced to a creamy consistency
- Serve with chopped flat leaf parsley and a lime wedge to garnish