Coconut quinoa curry with veggies
Coconut quinoa curry with veggies is a nutritious dish featuring tender quinoa simmered in rich coconut milk alongside a mix of vibrant vegetables. The curry is flavoured with spices, lemon juice, and coriander for a delightful and wholesome meal.
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.
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!
Coconut quinoa curry with veggies FAQ:
Quinoa takes approximately 15 minutes to cook. After bringing it to a boil, reduce the heat to low, cover, and let it simmer until the liquid is absorbed. Allow it to sit covered for an additional 5 minutes before fluffing.
If you need a substitution, you can use any plant-based milk like almond milk or soy milk, but it will alter the flavor and creaminess of the dish. Coconut cream can also be used if you want a richer texture.
Store leftover coconut quinoa curry in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
Vegetables are done when they are tender but still slightly crisp. After adding the vegetable broth and coconut milk, simmer them for about 10 minutes.
Yes, you can add other vegetables based on your preference or what's available. Bell peppers, spinach, or zucchini would work well. Just adjust the cooking time for vegetables that require longer or shorter cooking.
Cooking 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.
Nutrition Facts
4 ServingsCalories 600kcal
Protein 9g
Carbohydrates 33g
Fiber 9g
Sugar 14g
Fat 50g
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