Curry quinoa with veggies is a celebration of wholesome ingredients that come together to create a dish that’s both nourishing and incredibly satisfying. This colorful bowl combines the nutty, protein-rich goodness of quinoa with aromatic curry spices and a rainbow of fresh vegetables, creating a meal that feeds both body and soul. What makes this recipe so special is how it transforms simple, everyday ingredients into something deeply flavorful and completely filling. The warm curry spices coat each grain of quinoa while the vegetables add texture, color, and essential nutrients. This versatile dish works equally well as a hearty main course for vegetarians and vegans, or as a flavorful side dish alongside grilled meats or fish. Serving 4 people generously, this recipe proves that healthy eating can be both delicious and exciting.
Ingredients
- 200g quinoa, rinsed and drained
- 400ml vegetable stock
- 2 tablespoons coconut oil or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium courgette, diced
- 150g green beans, trimmed and cut into 2cm pieces
- 200g cherry tomatoes, halved
- 400ml can coconut milk
- 2 tablespoons tomato paste
- 150g baby spinach
- 3 tablespoons fresh coriander, chopped
- 2 tablespoons fresh mint, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Toasted coconut flakes and extra herbs for garnish
Preparing the Quinoa Base
Start by rinsing the quinoa thoroughly under cold running water until the water runs clear. This removes the natural coating that can make quinoa taste bitter and ensures a clean, nutty flavor.
In a medium saucepan, combine the rinsed quinoa with the vegetable stock. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.
Remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork to separate the grains. The quinoa should be light and fluffy, with each grain distinct. Set aside while you prepare the curry vegetables.
Building the Curry Base
Heat the coconut oil in a large, deep pan or wok over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden. The onion forms the flavor foundation of your curry, so take time to cook it properly.
Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Be careful not to let them burn, as this would create a bitter taste.
Add the curry powder, cumin, coriander, and turmeric to the pan. Cook for another minute, stirring constantly, until the spices are fragrant and slightly darkened. This step, called blooming the spices, releases their essential oils and deepens their flavors.
Adding the Vegetables
Add the diced bell peppers and green beans to the pan first, as these vegetables need more cooking time. Stir to coat with the spiced onion mixture and cook for 4-5 minutes until they begin to soften.
Add the diced courgette and cook for another 3-4 minutes. The vegetables should be tender but still have a slight bite to them for the best texture contrast.
Stir in the tomato paste and cook for 1 minute until it darkens slightly. This concentrates the tomato flavor and adds depth to the curry base.
Creating the Curry Sauce
Pour in the coconut milk, stirring well to combine with the vegetables and spices. The mixture should be creamy and aromatic, with all the spices well distributed throughout.
Add the halved cherry tomatoes and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and released their juices, creating a rich, flavorful sauce.
Season with salt and pepper to taste. The curry should have a good balance of warmth from the spices, richness from the coconut milk, and freshness from the vegetables.
Combining Everything Together
Add the cooked quinoa to the curry vegetables, stirring gently to combine everything evenly. The quinoa will absorb some of the curry flavors while maintaining its texture.
Add the baby spinach and stir until it wilts down into the mixture. The spinach adds color, nutrients, and a lovely mild flavor that complements the curry spices perfectly.
Remove the pan from heat and stir in the fresh coriander, mint, and lime juice. These fresh elements brighten the entire dish and add a lovely aromatic finish.
Final Seasoning and Adjustments
Taste the curry quinoa and adjust the seasoning as needed. You might want to add more lime juice for brightness, extra curry powder for warmth, or a pinch of salt to enhance all the flavors.
The consistency should be moist but not soupy. If the mixture seems too dry, add a splash more coconut milk or vegetable stock. If it’s too wet, cook uncovered for a few more minutes to reduce the liquid.
Serving and Presentation
Divide the curry quinoa among four bowls or plates, creating attractive mounds that show off the colorful vegetables. Garnish each serving with toasted coconut flakes for extra texture and a sprinkle of fresh herbs for color.
A wedge of lime on each plate allows diners to add extra citrus brightness to their taste. The contrast of colors – golden quinoa, vibrant vegetables, and fresh green herbs – makes this dish as beautiful as it is delicious.
Nutritional Benefits and Variations
This curry quinoa provides complete proteins from the quinoa, healthy fats from coconut milk and oil, and a wide array of vitamins and minerals from the colorful vegetables. It’s naturally gluten-free and can easily be made vegan by ensuring your curry powder contains no animal products.
Feel free to substitute vegetables based on what’s in season or what you have available. Root vegetables like sweet potatoes or butternut squash work beautifully, while leafy greens like kale or chard can replace the spinach.
Storage and Meal Prep
This dish keeps beautifully in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and improve over time, so leftovers are often even more delicious than the original meal.
To reheat, add a splash of coconut milk or vegetable stock to restore moisture, and warm gently in a pan or microwave. Fresh herbs and a squeeze of lime just before serving will refresh the flavors.
The curry quinoa can also be served cold as a salad, making it a versatile addition to your recipe collection that works for any season or occasion.
