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.
- 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
- 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
Find it online: https://vegangela.com/2013/11/19/quick-easy-indian-curry-quinoa/