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
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1 cup quinoa (rinsed)
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2 tablespoons olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1-inch fresh ginger, grated (or 1 tsp ground ginger)
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon garam masala
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1/2 teaspoon chili powder (optional, for heat)
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1 cup diced carrots
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1 bell pepper, chopped
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1 small zucchini, chopped
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1 can (14 oz) diced tomatoes
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1 can (14 oz) coconut milk or vegetable broth
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Salt and pepper, to taste
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Fresh cilantro or parsley, chopped (for garnish)
- Lime or lemon wedge (optional)
Instructions
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Sauté and Spice:
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In a large pot or deep skillet, heat olive oil over medium heat.
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Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
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Add turmeric, cumin, garam masala, and chili powder (if using). Stir for 1 minute to toast the spices and enhance their aroma.
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Add Veggies and Quinoa:
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Add diced carrots, bell pepper, and zucchini to the pot. Sauté for 3–4 minutes, stirring occasionally.
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Stir in quinoa, ensuring it’s well-coated in the spice mixture.
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Add diced tomatoes (with juices) and coconut milk (or broth). Bring to a gentle simmer.
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Simmer to Perfection:
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Reduce the heat to low. Cover and cook for 15–20 minutes, or until the quinoa is tender and the liquid has been absorbed.
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For extra creaminess, stir in a spoonful of Greek yogurt or coconut cream just before serving (optional).
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Season and Serve:
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Taste and season with salt and pepper.
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Add a squeeze of lime or lemon for brightness.
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Garnish with fresh cilantro or parsley, and serve warm as a main dish or alongside naan or rice.
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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
