Vegetable Curry Quinoa
A vibrant, nutrient-packed one-pot meal bursting with warm curry spices and tender vegetables.
Ingredients
- •1 cup uncooked quinoa (170g), rinsed and drained
- •2 cups vegetable broth (480ml)
- •1 tablespoon olive oil (15ml)
- •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 large sweet potato, peeled and cut into 1/2-inch cubes
- •1 can (14 oz / 400g) full-fat coconut milk
- •1 cup broccoli florets (100g)
- •1 cup frozen peas (150g)
- •1 tablespoon fresh lime juice
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- 1
Heat the olive oil in a large saucepan or skillet 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, and ground cumin, cooking for 1 minute until fragrant.
- 4
Add the cubed sweet potatoes, rinsed quinoa, vegetable broth, and coconut milk to the pan, stirring to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- 6
Remove the lid and gently stir in the broccoli florets and frozen peas.
- 7
Cover again and cook for an additional 5 minutes until the sweet potatoes are tender and the quinoa has absorbed the liquid.
- 8
Remove from heat, stir in the fresh lime juice, salt, and black pepper.
- 9
Fluff with a fork, garnish with fresh cilantro, and serve warm.
💡 Chef tips
- You can easily swap the sweet potatoes and broccoli for any seasonal vegetables you have in your fridge, such as bell peppers, cauliflower, or spinach.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors actually deepen the next day.
- To make this a higher-protein meal, stir in a can of rinsed chickpeas along with the vegetables.
✅ How it should turn out
The finished dish should feature fluffy, perfectly cooked quinoa coated in a creamy, golden curry sauce, dotted with tender sweet potatoes and vibrant green veggies, offering a fragrant and mildly spiced aroma.