Vegetable Curry Quinoa
A vibrant, nutrient-packed one-pot meal bursting with warm curry spices and tender vegetables tossed in fluffy quinoa.
Ingredients
- •1 cup uncooked quinoa (170g), rinsed and drained
- •2 cups vegetable broth (480ml)
- •1 can full-fat coconut milk (400ml)
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons yellow curry powder
- •1 teaspoon ground turmeric
- •1 medium sweet potato, peeled and cubed
- •1 red bell pepper, diced
- •1 cup broccoli florets
- •1 cup canned chickpeas, rinsed and drained
- •1 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/2 cup fresh cilantro, chopped (for garnish)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat, then add the diced onion and sauté for 5 minutes until soft and translucent.
- 2
Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for about 1 minute until fragrant.
- 3
Add the cubed sweet potato, red bell pepper, broccoli florets, and chickpeas to the pan, stirring well to coat them in the spice mixture.
- 4
Pour in the rinsed quinoa, vegetable broth, and coconut milk, then season with salt and black pepper and bring the mixture to a boil.
- 5
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 20 minutes until the quinoa is tender and most of the liquid is absorbed.
- 6
Remove the pan from the heat and let it sit covered for 5 minutes to steam, then fluff with a fork and garnish with freshly chopped cilantro before serving.
💡 Chef tips
- You can easily swap the sweet potatoes and broccoli for any seasonal vegetables you have on hand, such as spinach, zucchini, or cauliflower.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors often taste even better the next day.
- To make this a complete make-ahead meal, prep and chop all the vegetables the night before so dinner comes together in minutes.
✅ How it should turn out
The finished dish is brilliantly golden and aromatic, featuring fluffy quinoa coated in a rich, creamy coconut curry sauce alongside tender-crisp vegetables.