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.
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 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
  • ½ tsp crushed red chili pepper
  • salt and pepper
  • cilantro (fresh coriander) (optional)
  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.
Recipe by Vegangela at http://vegangela.com/2013/11/19/quick-easy-indian-curry-quinoa/