Coconut quinoa curry with veggies

Discover the flavors of our Coconut Quinoa Curry with Veggies! This nutrient-packed, vegan dish combines hearty quinoa, creamy coconut milk, and a medley of vibrant vegetables like carrots, broccoli, peas, and cherry tomatoes. Infused with aromatic ginger, garlic, and curry powder, and finished with a splash of lemon juice and pepper sauce for an extra kick, this recipe is perfect for a delicious, wholesome weeknight meal. Ready in no time, it's a delightful way to enjoy a comforting and healthy curry!

  • 06 Jun 2025
  • Cook time 15 min
  • Prep time 15 min
  • 4 Servings
  • 20 Ingredients

Coconut quinoa curry with veggies

Coconut quinoa curry with veggies is a delightful, nutritious, and easy-to-make dish that's perfect for a wholesome meal. Packed with rich coconut flavor, tender quinoa, and a variety of vegetables, this recipe offers a wonderful balance of taste and health benefits. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll love preparing and enjoying this flavorful curry.

Ingredients:

1 cup quinoa
170g
1.50 cups coconut milk
340g
1/2 cup water
120g
1 tbsp coconut oil
14g
1 onion
330g
4 garlic cloves
12g
1 tbsp ginger root
6g
1/2 cup carrots
66g
1/2 cup broccoli
40g
1 dash salt
0.40g
1 dash black pepper
1/10g
1 tbsp curry powder
6g
1 pinch red pepper (spice)
1.80g
1 cup vegetable broth
240g
2 cups coconut milk
450g
1/3 cup peas
44g
1/4 cup cherry tomatoes
44g
1 tsp lemon juice
6g
1 tsp coriander leaves
1g
2 tsp pepper sauce
9g

Instructions:

1. Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa, 1.5 cups of coconut milk, and ½ cup of water.
- Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
2. Prepare the Curry:
- Heat 1 tbsp of coconut oil in a large pot or deep skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the diced carrots and chopped broccoli, and cook for an additional 5 minutes.
3. Spice it Up:
- Add a dash of salt, black pepper, 1 tbsp curry powder, and a pinch of red pepper (spice).
- Stir well to combine and coat the veggies with the spices.
4. Create the Broth:
- Pour in the vegetable broth and 2 cups of coconut milk. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
5. Add Final Ingredients:
- Stir in the peas and halved cherry tomatoes. Let simmer for another 5 minutes.
- Add 1 tsp of lemon juice and 2 tsp of pepper sauce. Stir well to combine.
6. Serve:
- To serve, place a generous scoop of the cooked quinoa into bowls.
- Ladle the coconut curry with veggies over the quinoa.
- Garnish with chopped coriander leaves.
7. Enjoy!

Tips:

- Rinse the quinoa thoroughly under cold water before cooking to remove its natural bitterness.

- Use full-fat coconut milk for a creamier and richer curry.

- You can add or substitute vegetables based on your preference or what’s in season.

- For extra protein, consider adding chickpeas or tofu to the curry.

- Adjust the amount of curry powder and red pepper to suit your spice tolerance.

- Garnish with fresh coriander leaves and a squeeze of lemon juice just before serving for a burst of freshness.

- Serve with a side of naan or rice to soak up all the delicious curry sauce.

Enjoy your homemade coconut quinoa curry with veggies, a perfect blend of flavors and textures. This dish not only satisfies your taste buds but also provides a nutrient-dense meal. Share it with family and friends, and revel in the deliciousness you've created right in your kitchen!

Nutrition Facts
Serving Size470 grams
Energy
Calories 600kcal30%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 33g10%
Fiber 9g24%
Sugar 14g14%
Fat
Fat 50g61%
Saturated 44g149%
Cholesterol 0.00mg-
Vitamins
Vitamin A 170ug19%
Choline 40mg7%
Vitamin B1 0.21mg18%
Vitamin B2 0.13mg10%
Vitamin B3 2.37mg15%
Vitamin B6 0.34mg20%
Vitamin B9 88ug21%
Vitamin B12 0.00ug0%
Vitamin C 27mg29%
Vitamin E 0.92mg6%
Vitamin K 18ug15%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.69mg77%
Iron, Fe 4.59mg42%
Magnesium, Mg 120mg28%
Phosphorus, P 320mg26%
Potassium, K 910mg27%
Selenium, Se 14ug26%
Sodium, Na 290mg19%
Zinc, Zn 2.20mg20%
Water
Water 380g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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