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!
Cook time 15 min
Prep time 15 min
Ingredients:
1 cup quinoa1.50 cups coconut milk
1/2 cup water
1 tbsp coconut oil
1 onion
4 garlic cloves
1 tbsp ginger root
1/2 cup carrots
1/2 cup broccoli
1 dash salt
1 dash black pepper
1 tbsp curry powder
1 pinch red pepper (spice)
1 cup vegetable broth
2 cups coconut milk
1/3 cup peas
1/4 cup cherry tomatoes
1 tsp lemon juice
1 tsp coriander leaves
2 tsp pepper sauce
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 per serving
4 ServingsCalories 600kcal
Protein 9g
Carbohydrates 33g
Fiber 9g
Sugar 14g
Fat 50g
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