Quick & Easy Vegan Red Curry Quinoa
This Thai red curry quinoa dish can be made in less than 20 minutes! Vegan / Gluten-Free / Nut-Free
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main, Curry
- Cuisine: Thai, Asian
Ingredients
Scale
- 1 cup quinoa
- 1 (400ml) can coconut milk
- 3/4 cup vegetable broth (or water)
- 2–3 tbsp vegan red curry paste (see note)
- 2 tbsp raw sugar (or brown sugar) (optional – see note)
- 1 tbsp Sriracha sauce or 1 tsp crushed red chili pepper (optional – see note)
- 1 tsp coconut or vegetable oil
- 1 clove garlic, minced
- 3 cups colorful veggies (onions, carrots, red bell pepper, broccoli, etc)
Garnish
- Fresh basil and/or cilantro (coriander) (optional)
Instructions
- In a medium saucepan, mix quinoa, coconut milk, vegetable broth, red curry paste, sugar, and Sriracha sauce / red chili flakes (if using). Bring to boil, then lower heat to lowest setting and cover saucepan. Simmer until the quinoa is ready, about 15 minutes. If the liquid is almost all absorbed but the quinoa is still not ready, stir another 1/4 cup of water in.
- While quinoa is cooking, heat oil over medium heat and stir-fry the garlic and veggies.
- Mix veggies with quinoa and serve, garnished with fresh basil/cilantro.
Notes
Store-bought chili pastes vary: some are spicier than others, and some contain sugar whereas others do not. If you’re not sure how strong your curry paste is, start with 2 tbsp and once the quinoa is fully cooked, taste it, and stir-in another tbsp of curry paste, as needed. You may also want to add additional sugar and/or Sriracha sauce or dried red chili flakes.
Keywords: asian, coconut milk, easy, favorite, gluten-free, low-carb, nut-free, original, quinoa, stove top, thai, under 30 minutes, curry, vegan
Find it online: https://vegangela.com/2013/03/24/red-curry-quinoa/