Quick & Easy Indian Curry Quinoa
Hi everyone! 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!
When lunch rolled around yesterday, I decided to experiment a bit and I came up with this little recipe that is a mix of my Quick & Easy Red Curry Quinoa and this Spicy Potato Curry.
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.
5.0 from 4 reviews
Quick & Easy Indian Curry Quinoa
PrintPrep time 5 mins
Cook time 15 mins
Total time 20 mins
Author: Angela @ Vegangela.com Recipe type: Main Cuisine: Indian Serves: 4
Ingredients
- 1 cup quinoa, rinsed & drained
- 1 can (400ml) coconut milk
- 1 can (400ml) diced tomatoes
- 3 tbsp curry powder
- 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 spinach or kale
- ½ tsp crushed red chili pepper
- salt and pepper
- cilantro (fresh coriander) (optional)
Instructions
- Mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
- While quinoa is cooking, heat oil over medium heat and stir-fry the garlic and onion until translucent.
- Add the carrot and saute 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.
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