Vegetable Curry Quinoa
A vibrant, nourishing, and aromatic one-pot meal bursting with tender vegetables and fluffy spiced quinoa.
Ingredients
- •1 cup quinoa (170g), rinsed well
- •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 cumin
- •1/2 teaspoon turmeric
- •1 large sweet potato, peeled and cubed (about 2 cups)
- •1 red bell pepper, diced
- •1 cup broccoli florets
- •1 can (14 oz / 400ml) full-fat coconut milk
- •1.5 cups vegetable broth (360ml)
- •1 cup frozen green peas (150g)
- •1 tablespoon fresh lemon juice
- •Salt and freshly ground black pepper to taste
- •1/4 cup fresh cilantro, chopped for garnish
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the minced garlic, grated ginger, curry powder, cumin, and turmeric, cooking for about 1 minute until fragrant.
- 4
Add the cubed sweet potato, diced red bell pepper, and broccoli florets to the pan, stirring well to coat them in the spice mixture.
- 5
Pour in the rinsed quinoa, coconut milk, and vegetable broth. Bring the mixture to a gentle boil.
- 6
Reduce the heat to low, cover the pan with a lid, and simmer for 18 to 20 minutes, or until the quinoa is tender and the sweet potatoes are fork-tender.
- 7
Remove the pan from the heat, stir in the frozen green peas and fresh lemon juice, and let it sit covered for 5 minutes to steam the peas.
- 8
Fluff the quinoa gently with a fork, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
💡 Chef tips
- Substitute the sweet potatoes and broccoli with any vegetables you have on hand, such as cauliflower, zucchini, or spinach.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors taste even better the next day.
- To make ahead, prep and chop all the vegetables the night before so dinner comes together in minutes.
✅ How it should turn out
The finished dish should feature fluffy, tender quinoa enveloped in a rich, creamy, and mildly spicy coconut curry sauce, loaded with brightly colored, tender-crisp vegetables.