Unassumingly gourmet—chickpeas, spinach, and richly roasted tomatoes are simmered in an exuberant Thai Green Curry (with coconut milk, lemongrass, ginger, & pepper). Spooned over quinoa, this robust, vegetarian stew wholly satisfies.
Preheat oven to 400°F. Toss the tomatoes lightly with olive oil, salt and pepper and spread them out into one layer on a sheet pan. Roast for 15 to 20 minutes, until the tomatoes are soft. While tomatoes are roasting, prepare quinoa according to package directions.
Warm the curry sauce in a large saucepan over medium heat. Add the chickpeas and tomatoes and stir to combine. Reduce heat to low and simmer for 15 minutes. Add the spinach and simmer until spinach is wilted and tender, about 10 minutes. Serve on top of cooked quinoa.