Step 1

In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.

Step 2

While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.

Step 3

Add the carrot and sauté for a couple minutes.

Step 4

Add the chickpeas and cook for another couple minutes.

Step 5

Add the spinach/kale and cook until wilted, about a minute.

Step 6

Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.