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.
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!
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!
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.
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 🙂
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.
More curry recipes you’ll love:
PrintQuick & 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Indian, Vegan
Ingredients
- 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
- 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.
- While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
- Add the carrot and sauté for a couple minutes.
- Add the chickpeas and cook for another couple minutes.
- Add the spinach/kale and cook until wilted, about a minute.
- 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
