Vegetable Curry Quinoa
A vibrant, nutrient-packed one-pot meal bursting with aromatic curry spices, tender vegetables, and fluffy quinoa.
Ingredients
- •1 cup uncooked quinoa (170g)
- •1 tbsp coconut oil (15ml)
- •1 medium yellow onion, diced (150g)
- •2 cloves garlic, minced (6g)
- •1 tbsp fresh ginger, grated (10g)
- •2 tbsp yellow curry powder (15g)
- •1 tsp ground cumin (3g)
- •1 medium sweet potato, peeled and cubed (200g)
- •1 red bell pepper, diced (120g)
- •1 can full-fat coconut milk (400ml)
- •1.5 cups vegetable broth (350ml)
- •1.5 cups broccoli florets (150g)
- •1 cup canned chickpeas, rinsed and drained (160g)
- •1 cup fresh baby spinach (30g)
- •1 tbsp fresh lime juice (15ml)
- •salt and freshly ground black pepper to taste
- •2 tbsp fresh cilantro, chopped for garnish (10g)
Instructions
- 1
Rinse the quinoa thoroughly in a fine-mesh sieve under cold water and drain well.
- 2
Heat the coconut oil in a large skillet or Dutch oven over medium heat.
- 3
Add the diced onion and cook for 5 minutes until soft and translucent.
- 4
Stir in the minced garlic, grated ginger, curry powder, and cumin, cooking for 1 minute until fragrant.
- 5
Add the cubed sweet potato, diced red bell pepper, uncooked quinoa, coconut milk, and vegetable broth, stirring well to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- 7
Remove the lid and gently fold in the broccoli florets and chickpeas, re-cover, and cook for another 5 minutes until the sweet potatoes and quinoa are tender.
- 8
Turn off the heat and stir in the baby spinach and fresh lime juice until the spinach is wilted.
- 9
Season with salt and pepper to taste, garnish with fresh cilantro, and serve warm.
💡 Chef tips
- Swap the sweet potato and broccoli for any seasonal vegetables you have in your fridge, such as cauliflower or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors taste even better the next day.
- To add extra protein, you can easily stir in leftover cooked chicken or shrimp right before serving.
✅ How it should turn out
The finished dish should feature tender, separate grains of quinoa coated in a rich, creamy, and aromatic golden curry sauce, complemented by perfectly cooked sweet potatoes and vibrant green vegetables.