Quick & Easy Indian Curry Quinoa

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

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

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!

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!

Curry powder and other ingredients

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!

Updates – Quick & Easy Indian Curry Quinoa

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

October 5, 2014 – Some readers thought 3 Tbsp of curry powder made the dish way too spicy. Because curry powders can vary in heat, I’ve updated the recipe accordingly.

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

More curry recipes you’ll love:

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Quick & Easy Indian Curry Quinoa

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: Angela @ Vegangela.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main
  • Cuisine: Indian, Vegan

Ingredients

Scale
  • 1 cup quinoa, rinsed & drained
  • 1 can (400ml) coconut milk
  • 1 can (400ml) diced tomatoes
  • 3 tbsp curry powder (note: curry powders vary in heat. If in doubt, go with less, and add more later)
  • 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
  • 1/2 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 sauté 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.

Keywords: chickpea, coconut milk, curry, easy, favorite, gluten-free, high-protein, indian, kale, low-carb, nut-free, original, quinoa, soy-free, spinach, stove top, under 30 minutes, vegan

Did you make this recipe?

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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!