Coconut Chickpea Masala

with Cilantro Quinoa & Crispy Onions

Easy | 30 min

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Contains: Mustard and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Flourist Canadian Grown Golden Quinoa
Coconut Sugar
Crispy Onions
Red Pepper Flakes
Onion Diced 3/4"
Canned Chickpeas
Crushed Tomatoes
Tomato Paste
Red Bell Pepper
Canned Coconut Milk
Spice Blend
Coriander, Turmeric, Curry Powder, Garam Masala, Chili Powder, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1051
Fat 51g
Protein 28g
Carbohydrates 120g

Cooking Directions


Tip: You may not use all the coconut milk, but you can save whatever you don't use for tomorrow's smoothie!


Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1-1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes, or until grains are tender.
- When quinoa is ready, stir in half of the cilantro and set aside.


Prepare Ingredients
- Wash bell pepper, lime, spinach and cilantro.
- Cut bell pepper in half, remove stem and seeds, and cut into 1/2 inch pieces.
- Cut lime in half.
- Pick and chop cilantro leaves.
- Rinse and drain chickpeas in a fine mesh sieve.


Cook Aromatics
- Heat 1 tbsp. olive oil in a large saucepan over medium.
- Once hot, add chickpeas, onion, and bell pepper. Cook for 2-3 minutes or until onions are soft.
- Add tomato paste, spice blend, garlic, and ginger. Cook for 30 seconds or until fragrant.


Finish Curry
- Add crushed tomatoes, coconut sugar, and half of the coconut milk. Cook for 12-15 minutes, until curry thickens and flavours come together.
- Add additional coconut milk 2 tbsp. at a time to thin out curry to desired consistency.
- Stir in spinach and cook for 2-3 minutes, until spinach is bright green and tender.
- Season with half of the lime juice and each of the following to taste: salt, pepper and red pepper flakes.


Plate + Serve
- Divide quinoa into bowls and top with chickpea masala.
- Garnish with crispy onions, remaining cilantro and lime juice to taste.
- Enjoy!

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