Summary

Ingredients

• 650 g chicken breast
• 2 tablespoon rapeseed oil
• 300 g sweet potato (s)
• 2 carrot (s)
• 200 g quinoa
• 1 chilli pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 20 g iner
• 3 teaspoons curry powder
• 750 ml vegetable stock
• 150 ml coconut milk
• 1 jar chickpeas
• some coriander leaves

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Instructions

1. Dice the chicken breast and fry in 1 tablespoon rapeseed oil.
2. Peel and dice the sweet potatoes and carrots. Wash off the quinoa. Core and dice the chilli. Dice the onion, garlic and ginger and sauté with the chilli in 1 tablespoon of oil. Add the quinoa, sweet potatoes and carrots and fry briefly. Stir in the curry powder.
3. Add the stock and coconut milk and simmer covered for 15 minutes. Add the chickpeas and the chicken cubes, season with salt and pepper. Serve the chicken and quinoa stew with chopped coriander.