Quick & Easy Indian Curry Quinoa

Hi everyone! It’s been a while since my last post but I’m almost all set up in my new apartment now, so I should be able to get a bunch of new recipes posted before the end of the year. Can you believe it’s already the middle of November? Time flies!

Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!

When lunch rolled around yesterday, I decided to experiment a bit and I came up with this little recipe that is a mix of my Quick & Easy Red Curry Quinoa and this Spicy Potato Curry.

Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!

Because it’s made up of pantry staples, this recipe is easy enough to pull together, even for a basic kitchen like mine is right now!

Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!

For the veggies, I used carrots and a mixture of kale and spinach, however frozen green peas, butternut squash, cauliflower, broccoli or mushrooms would be equally delicious.

Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!

Updates

March 3, 2014 – This recipe (along with my Quinoa Falafel with Avocado Tahini Dressing) was featured in the March/April 2014 issue of Go Gluten Free Magazine. It’s so cool to see my humble little recipes in print :)

Go Gluten Free Magazine - March/April 2014
4.6 from 17 reviews

Quick & Easy Indian Curry Quinoa
 
Prep time
Cook time
Total time
 
By cooking the quinoa in the coconut milk and tomatoes, you get a very quick and tasty meal that is ready in no time! Vegan & Gluten-Free.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup quinoa, rinsed & drained
  • 1 can (400ml) coconut milk
  • 1 can (400ml) diced tomatoes
  • 3 tbsp curry powder
  • 2 tbsp ketchup or tomato paste
  • 2 tbsp coconut oil (or other vegetable oil)
  • 1 large onion
  • 1 clove garlic, minced
  • 1 carrot, diced
  • 1 can (400g) chickpeas, drained
  • 2 large handfuls of chopped spinach or kale
  • ½ tsp crushed red chili pepper
  • salt and pepper
  • cilantro (fresh coriander) (optional)
Instructions
  1. In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
  2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
  3. Add the carrot and saute for a couple minutes.
  4. Add the chickpeas and cook for another couple minutes.
  5. Add the spinach/kale and cook until wilted, about a minute.
  6. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!Quick & Easy Indian Curry Quinoa - Vegan, Gluten-Free, and ready in no time!

79 Comments

  1. Eric Maier says:

    Looks mouthwatering and is to be tested within given time.
    Thanks for posting!
    Bohot daneban…

    Reply
    • vegangela says:

      Yay! Thanks for posting the first comment :)

      Reply
  2. Mikila says:

    I bought some kale from the farmers’ market this weekend and was in a quandary as to what to do with it. Now I know! Thanks Angela.

    Reply
  3. Mikila says:

    Ooo lummy! Thanks.

    I bought some small artichokes as well…..I was thinking of grilling them on the BBQ. Any other tips/suggestions?

    Reply
    • vegangela says:

      I have a confession to make: I’ve never cooked with raw artichokes before! I think that’s something I really need to ASAP :)

      Reply
  4. I love how easy you made this seem, can’t wait to try!

    Reply
    • vegangela says:

      It really is easy :) Thanks so much for stopping by, Pamela!

      Reply
  5. Suzanne says:

    So simple; love it!!

    Reply
    • vegangela says:

      Thanks Suzanne :)

      Reply
  6. This, on top of looking delicious, is so simple! I cannot wait to try this on a night when I am pressed for time and wow my husband and daughter. We love curries and I’m sure this will be a hit.

    Reply
    • vegangela says:

      I hope you like it! You may want to add a lot of chili flakes or Sriracha if you like things really spicy! Loving your blog – going to start following it now. Thanks for reaching out!

      Reply
  7. Rachel says:

    Looks delicious! Can’t wait to try to make it myself.

    Thanks for the recipe!

    Reply
    • vegangela says:

      Please let me know when you do! Just checked out your blog – love it! Adding to my reading list now. Thanks for getting in touch :)

      Reply
  8. Leeza bee says:

    I made this tonight and it was sooo delicious and easy. I’ve actually made about 5 of your recipes now, you’re amazing! Love trying them all thanks so much for sharing!

    Reply
    • vegangela says:

      Thanks for being the first person to try + comment on this recipe. I’m glad you’ve enjoyed some of the other ones as well – your comments totally made my day :)

      Reply
  9. Lope says:

    Gonna have to try this, I’ve never had any luck with quinoa but gonna give it another shot. Plus, I love Indian food. :)

    Reply
    • vegangela says:

      Hi Lope – Let me know what you think of the recipe. Most of my quinoa recipes are pretty easy and you can see from the comments that they do work out for people. Good luck!

      Reply
  10. Bronwyn says:

    My boyfriend and I just made this, it was absolutely delicious, fast and easy, will definitely be making it again, thanks so much for posting this!!

    Reply
    • vegangela says:

      I’m so glad you liked it! Thanks for taking the time to let me know :)

      Reply
  11. April says:

    I made this for dinner tonight, it was delicious! I used just one bunch of kale, but it must have been an especially large bunch, cause it was a ton of kale! But it was still super good. I omitted the oil and added 2 tbsp of turbinado sugar because I like my curries a little sweet. I was very afraid of the 3 tbsp of curry powder, but it came out just right! It was really easy to make and I’ll definitely make it again!

    My sister shared another recipe from your blog with me last week (that’s how I found out about the blog), and I now have plans to make several other recipes of yours over the next few day. I can’t wait! Thanks so much!

    Reply
    • vegangela says:

      Thanks so much for the kind words! I’m so glad that you’re enjoying my recipes.

      You know, I had used 2 tbsp of curry powder initially and decided that it could handle 3. I know it seems crazy, but it works!

      About the greens – I’m so glad you mentioned that! I meant 2 handfuls, not bunches. Eeek, sorry about that! I’ll change that as soon as I’m back at my computer! Thanks again for all the feedback and for taking the time to write :)

      Reply
  12. Stephan says:

    I just made this and it came out awesome! I’m eating it right now. I did a mixture of kale and spinach.

    Reply
    • vegangela says:

      Awesome, glad you are liking it! Thanks for taking the time to comment :)

      Reply
  13. Melanie says:

    Thanks for posting this yummy recipe, couldn’t resist having seconds : )

    Reply
    • vegangela says:

      I’m so glad you liked it! Thanks for taking the time to let me know :)

      Reply
  14. Sarah says:

    I’m cooking it right now! I could eat the stir fry all by itself it’s so yummy!! But I have a confession to make…I forgot to rinse the quinoa beforehand. Whoops!!! Oh well, everything tastes great!

    Reply
    • vegangela says:

      Ha ha, that’s OK, I forget sometimes too! I’m so glad you liked the recipe – thanks so much for taking the time to comment :)

      Reply
  15. kathy says:

    I love this recipe. It lasts me the week. I have so far made it with carrot and parsnip, aubergine and spinach and I am now making carrot and sprout and butternut squash. Sprouts are left over from xmas dinner. Its great cus I can just heat it up all in one as I am the only vegan in my family but if my two little girls want to eat it I know its safe for them too as they cant eat dairy or egg. Thanks for posting

    Reply
    • vegangela says:

      That’s so great! I love your choice of veggies and how versatile this can be! Thanks for sharing :)

      Reply
  16. Dani says:

    Hi Angela

    Just found this recipe googling ‘vegan’ and ‘quinoa’ and am so SO happy to have found your blog! Me and my workmate have both gone vegan within the last 2 months and were both trying to think of new and interesting recipes to try- having found this I am sure we will both be trying new recipes all the time!

    Reply
    • vegangela says:

      I’m so glad you liked my recipe! Please let me know if you try any others from the website :)

      Reply
  17. Jayphen says:

    This was SO GOOD. I had to simmer the quinoa for an extra 15 minutes before it was properly cooked though.

    Reply
    • vegangela says:

      Oh really, I wonder why it took so long for you… Glad you liked it though! Thanks for commenting :)

      Reply
  18. Jen says:

    This looks wonderful! I am going to make a double batch of this to freeze for after our baby is born. It looks very healthy and an easy reheat.

    Reply
    • vegangela says:

      Thank you! And good luck with the arrival of your little one ;)

      Reply
  19. Madeleine says:

    Made this tonight with black quinoa – it was delicious and beautiful! I will definitely be making this regularly. I had some fresh curry leaves, so I fried them in the oil with the onion and garlic. After years of being a vegetarian, I am a new vegan and am thrilled that you shared such a delicious, healthy, and easy meal!

    Reply
    • Oh wow, this would be amazing with fresh curry leaves! I’m so glad you liked it, thanks so much for taking the time to comment and CONGRATS on going vegan!!

      Reply
  20. Ben Price says:

    Dear Angela

    Recently I had three kidney stones after following an over the top bodybuilding carnivorous and supplement high diet. Since passing them I have gone to find out a number of excellent recipes with a nice hit of protein, nutrients but meat and dairy free.

    By far this is my favourite of them all. Have made this twice now with Spinach once and Kale the next. Going to take the suggestion and add some broccoli and other cruciferous veg next time. A real winter warmer and delicious all the same. Really love this one, has done wonders for me and is easy but impressive enough to cook for my family at some point next time I am back from university.

    Going to try out a few more that you have here on this website. Keep up the good work, this recipe is really awesome! Looking forward to seeing more recipe suggestions from you.

    Best Regards from England!

    Ben

    Reply
    • Hi Ben :) I’m so sorry to hear about your recent health issues. That sounds horrible… and very painful! I’m so happy that you’ve enjoyed this humble little recipe. It’s pretty versatile, so you can really throw pretty much anything in it. Oh, and if you like that one, you should try this. Similar taste but in soup form. Enjoy! http://vegangela.com/2014/01/09/coconut-curry-lentil-soup/

      Reply
      • Ben Price says:

        I was going to give that one a go. Bought all the ingredients today to make the Raw Pad Thai. Unfortunately couldn’t get almond or cashew butter at my local supermarket or the sesame paste. Went for peanut butter instead. Do you think this will make much of a difference? Just need to grab a spiralizer tomorrow and i’ll be in business!

        Thanks again!

        Ben

        Reply
        • Ooo the raw Pad Thai is awesome! I made a version of it last night. So good! I make it with peanut butter all the time, so that’s fine. And if you can’t find a spiralizer, just use a regular vegetable peeler. The noodles won’t be as pretty, but it will still taste great. Good luck :)

          Reply
          • Ben Price says:

            Just made it with Peanut Butter using the peeler. Put it in the fridge for tomorrow but tried a bit and it is incredible! Thank you once again! I could get used to the Veggie way. Inspired!

            Ben

  21. Rob says:

    Awesome website! I’m making this meal tonight. I look forward to trying it.

    Reply
    • Thanks! Let me know what you thought of it :)

      Reply
  22. Lindsey says:

    Do you have any suggestions for substituting the coconut milk? I am not vegan or lactose intolerant, so I don’t want to buy the Coconut milk if something I have on hand would work just as well!

    Thanks! This looks delicious!

    Reply
    • You can probably use any milk, but coconut milk is highly recommended in this recipe – it’s creamier and adds so much to the taste!

      Reply
  23. Rachel says:

    I tried it, but I really didn’t like it. I am disappointed because I haven’t made a good curry at home yet! Every time I make one, it comes out too strong and I can’t eat it. Three tablespoons of curry seems ridiculous- was it a typo? I don’t understand how the other people who made this recipe liked it. And I am a huge Indian curry fan!
    I also had a question- what onion was I supposed to use? I used red onion but did not like the way it smelled.

    Reply
    • I’m so sorry that you didn’t like it. This isn’t meant to be a traditional curry – it’s more of a curried quinoa if that makes sense. Is your curry powder really strong? You may need to cut back on it next time if so… Unless specified, when recipes call for onions, it usually means white onions. Hope that helps :)

      Reply
      • Rachel says:

        I didn’t think about my curry powder being strong- maybe it is. I will definitely cut back on it next time I use it- if I get the gumption to do it again haha! Thanks for the response. :)

        Reply
        • Curry powders do vary in strength so I would definitely cut-back (or try a new one). Good luck :)

          Reply
  24. Giselle says:

    I found it interesting that a lot of people said they were worried about the amount of curry powder – I actually found it wasn’t enough! The coconut milk was quite overpowering and made the whole thing taste a little bland and mild (I got light coconut milk), so I ended up with probably four spoons of curry powder and a generous amount of garam masala thrown in, too. Maybe I’m just a curry fiend haha – I prefer a strong, spicy curry flavour!

    Anyway, other than that it was good! I used peas, carrot, kale, mushroom and fresh instead of tinned tomato. Quite enjoyed it and looking forward to leftovers for lunch tomorrow. Thanks for another easy to follow recipe!

    Reply
    • Thanks for your feedback. I think it really does depend on your curry blend. Love the addition of garam masala too. Yum! Thanks for writing :)

      Reply
  25. this was delicious. I used red quinoa which took a bit longer to cook and was a bit nutty/crunchy :)

    Reply
    • Funny how red quinoa always takes longer, huh? Glad it still tasted good. Thanks for writing :)

      Reply
  26. Mikila says:

    I tried this for the first time last night – yummo! I cooked the quinoa in the microwave (as I do with your delicious Mexican casserole), then cooked the veggies (celery, carrot, onion, kale and zucchini) in a pan. The creamy quinoa with the crunchy veg was a taste sensation.

    Thanks again for another fab recipe Angela. I can’t wait to try lots of different spice combinations – garam masala next time perhaps?

    Reply
    • Thanks for the feedback, so glad you liked it! Garam Masala would be a great addition. I left it out to keep it simple for people, but if you have it, definitely toss some in there. Yum! Thanks again for writing and keep in touch :)

      Reply
  27. Dominic says:

    Love this. It was my first attempt at Vegan cooking. Do you think it’s freezable? Any recommendations on quick, easy, freezable meals I could pre-prepare for work? Great site!!!

    Reply
    • I’m so glad you liked this! I’m not sure how well it would freeze due to the quinoa and coconut milk? But if you try it, please let me know the outcome. Here’s a list of all tested freezer-friendly recipes – lots to choose from: http://vegangela.com/tag/freezer-friendly/

      Reply
  28. Laura says:

    This was sooo delicious!! Carnivore hubby loved it too. I’m now going to scour your site for more recipes. Thank you!!

    Reply
    • You’re so welcome, and I’m glad to hear that it was such a hit. Please let me know what else you try :)

      Reply
  29. Laura says:

    Oops- forgot to rate it. :)

    Reply
  30. Barb says:

    Tried this tonight – took me longer than 5 minutes to put it together – chop garlic, onions, carrots, spinach and kale. Also used red quinoa which took longer to cook. I drizzled some fresh lime juice over the top right before serving and it added a nice freshness to it.
    Thanks for the recipe!

    Reply
    • Good point about the chopping. I’ll increase the prep time to reflect that. Thanks for taking the time to share your feedback :)

      Reply
  31. Kathleen says:

    Had all the ingredients so made this last night and it was 5 star DELICIOUS!!! Even my carnivorous husband loved it. Plus it was so pretty during the cooking process that I took pictures. I skipped the cilantro since I’m not a fan and it’s great like that. Thank you for posting this wonderful easy recipe. It will be on our regular dinner rotation for sure!!!

    Reply
    • Oh wow, thanks for the glowing review! I’m so glad that it was such a hit with your hubby too (mine loves it as well). Thanks for taking the time to write :)

      Reply
  32. Jen says:

    It’s people like you that make starting veganism again a treat! I randomly have all these ingredients and never would have thought to put them all together, thank you so so so much for being awesome!! :)

    Reply
    • What a nice thing to say! I hope you enjoyed the quinoa :)

      Reply
  33. Dana says:

    Made this in my Thermomix last night and it turned out perfectly! I was a little afraid about the amount of curry at first so I started with two tbsp but then added the third one after all!

    A real delight! I love hearty stews and curries because they usually freeze well and can be thawed as a healthy lunch at work.

    Please keep them coming:-)

    Reply
  34. Trenton says:

    Your recipe is awesome. Healthy and delicious!!! I’m going to have to keep an eye on your postings now.

    Reply
    • Thanks so much, let me know if you make anything else :)

      Reply
  35. Mark Anderson says:

    Easy to prepare and pretty good instructions to prepare. It was a breeze and was ready before I could say Quinoa Aloha !!

    Reply
    • Yay! So happy to hear that. Thanks for taking the time to comment :)

      Reply
  36. Lillian says:

    Just made this for dinner. Thank you so much for sharing…super easy with your detailed instructions. Healthy and very tasty!

    Reply
    • Yay! So glad to hear it. Thanks for writing :)

      Reply
What Others Are Saying About This
Leave a Comment





Rate this recipe:  

Vegan Cuts