Super-green curry with quinoa rice

Method

• step 1

  In a large microwave-safe bowl, combine the quinoa and rice. Wash and rinse three times. Add 320ml boiling water, cover and microwave on high for 10 mins. Leave to rest for 5 mins, then fluff with a fork.

• step 2

  While the rice cooks, heat the oil in a large pan over medium heat. Fry the onion for 5-7 mins until soft and lightly browned. Add the cumin and stir for 1 min to prevent burning.

• step 3

  Add the kale, spinach, turmeric, and a pinch of salt. Pour in 250ml boiling water. Cover and cook for 10-15 mins, stirring halfway.

• step 4

  Transfer to a blender, leave to cool for a few minutes, then blend until smooth. Return the mixture to the pan and stir in the chickpeas. Cook on low for 5 mins to heat through.

• step 5

  Heat the oil for the tadka in a pan over medium heat. Fry the garlic and chilies for 2-3 mins. Quickly pour over the curry. Serve with rice.