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Why You’ll Love This Recipe

  • Wholesome & Nutritious: Quinoa provides complete protein and fiber; vegetables add vitamins and color.

  • Rich Flavor: Warm spices like turmeric, cumin, and garam masala meld together for a comforting curry note.

  • One-Pot Convenience: Cook everything in one pot — saves time and makes cleaning up easy.

  • Customizable: Use whatever vegetables you have; adjust spice level to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup quinoa (rinsed)

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1-inch fresh ginger, grated (or 1 tsp ground ginger)

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1/2 teaspoon chili powder (optional, for heat)

  • 1 cup diced carrots

  • 1 bell pepper, chopped

  • 1 small zucchini, chopped

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk or vegetable broth

  • Salt and pepper, to taste

  • Fresh cilantro or parsley, chopped (for garnish)

  • Lime or lemon wedge (optional)

Directions

Sauté and Spice

  1. In a large pot or deep skillet, heat the olive oil on medium heat.

  2. Add diced onion and cook 3–4 minutes until translucent. Stir in garlic and ginger, cooking 30 seconds until fragrant.

  3. Add turmeric, cumin, garam masala, and chili powder (if using). Stir for 1 minute to toast spices and deepen their aroma.

Add Veggies and Quinoa

  1. Add carrots, bell pepper, and zucchini. Sauté 3–4 minutes, stirring occasionally.

  2. Stir in quinoa, making sure it’s coated in the spice mixture. Add diced tomatoes (with juices), coconut milk or broth. Bring to a gentle simmer.

Simmer to Perfection

  1. Reduce heat to low. Cover and cook 15–20 minutes, until quinoa is tender and liquid is absorbed.

  2. Optional: For more creaminess, stir in a spoonful of Greek yogurt or coconut cream before serving.

Season and Serve

  1. Taste and season with salt and pepper. Add a squeeze of lime or lemon for brightness.

  2. Sprinkle with fresh cilantro or parsley. Serve warm as a main dish or alongside naan or rice.

Variations

  • Protein Add-In: Stir in chickpeas, lentils, or shredded chicken for extra protein.

  • Veggie Swap: Substitute cabbage, spinach, broccoli, or peas.

  • Spicier Option: Add chopped jalapeño or a pinch of cayenne with the spices.

  • Curry Powder: For simplicity, use a store-bought curry powder instead of individual spices.

Storage & Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

  • Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat.

  • Reheating: Reheat gently on the stove or microwave, adding a splash of water or broth to loosen if needed.

FAQs

Can I make this vegan?
Yes! Use coconut milk and skip any dairy-based add-ins like yogurt.

Can I use brown rice or regular rice instead of quinoa?
Absolutely! Be aware cooking times and liquid absorbance differ (about 2:1 ratio, 15–20 minutes for white rice; 35–40 minutes for brown rice).

How spicy is this curry?
Mild by default. Increase chili powder or add fresh chilis to boost heat.

Can I meal-prep this dish?
Yes! It keeps well, and flavors develop over time. Portion and store for easy future meals.

Conclusion

Flavorful Quinoa Curry is an inviting, nutrient-rich, easy-to-prepare dish that satisfies both comfort-food cravings and healthy eating goals. Perfect for any day of the week—or for sharing with loved ones—it’s a warm, aromatic meal you’ll want to make again and again. Enjoy!

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Flavorful Quinoa Curry

Flavorful Quinoa Curry

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pressure Cooking, Sautéing
  • Cuisine: Indian
  • Diet: Vegan
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Description

Flavorful Quinoa Curry is a vibrant, wholesome dish that combines protein-packed quinoa with a fragrant, spiced curry sauce and hearty vegetables. This easy, one-pot vegetarian meal is rich in flavor and nutrition, offering a satisfying and nourishing dinner option. Perfect for meal prep or a quick weeknight dinner, this dish is customizable to your taste and suitable for both vegetarians and meat-eaters alike.

Ingredients

  • 1 cup quinoa (rinsed)

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1-inch fresh ginger, grated (or 1 tsp ground ginger)

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1/2 teaspoon chili powder (optional, for heat)

  • 1 cup diced carrots

  • 1 bell pepper, chopped

  • 1 small zucchini, chopped

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk or vegetable broth

  • Salt and pepper, to taste

  • Fresh cilantro or parsley, chopped (for garnish)

  • Lime or lemon wedge (optional)

Instructions

  • Sauté and Spice:

    • In a large pot or deep skillet, heat olive oil over medium heat.

    • Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.

    • Add turmeric, cumin, garam masala, and chili powder (if using). Stir for 1 minute to toast the spices and enhance their aroma.

  • Add Veggies and Quinoa:

    • Add diced carrots, bell pepper, and zucchini to the pot. Sauté for 3–4 minutes, stirring occasionally.

    • Stir in quinoa, ensuring it’s well-coated in the spice mixture.

    • Add diced tomatoes (with juices) and coconut milk (or broth). Bring to a gentle simmer.

  • Simmer to Perfection:

    • Reduce the heat to low. Cover and cook for 15–20 minutes, or until the quinoa is tender and the liquid has been absorbed.

    • For extra creaminess, stir in a spoonful of Greek yogurt or coconut cream just before serving (optional).

  • Season and Serve:

    • Taste and season with salt and pepper.

    • Add a squeeze of lime or lemon for brightness.

    • Garnish with fresh cilantro or parsley, and serve warm as a main dish or alongside naan or rice.

Notes

Protein Add-In: Add chickpeas, lentils, or shredded chicken for extra protein.Veggie Swap: Use cabbage, spinach, broccoli, or peas in place of other vegetables.Spicier Option: Add chopped jalapeño or a pinch of cayenne to the spices for more heat.Curry Powder: For convenience,substitute the individual spices with store-bought curry powder.Storage: Store leftovers in an airtight container in the fridge for up to 4 days.Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.Reheating: Reheat on the stove or in the microwave, adding a splash of water or broth to loosen the curry if needed

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