Quinoa Tomato Coconut Curry

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Quinoa Tomato Coconut Curry

This hearty and flavorful curry combines nutty quinoa with aromatic spices, coconut milk, and a mix of fresh vegetables. It’s a warming, wholesome dish that comes together in just 20 minutes, perfect for a quick, satisfying dinner. Serve over steamed rice or with a side of naan.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Meal Type: Dinner
Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Beans, Peas, quinoa, Tomatoes, Zucchini
Servings: 4
Ingredients
  • 1 tablespoon(s) coconut oil (or other oil, such as olive oil or avocado oil)
  • 1 small yellow onion diced
  • 2 cloves(s) garlic minced or pressed
  • 1 tablespoon(s) fresh ginger grated or minced
  • 3 tablespoon(s) red curry paste (check to make sure it's vegan)
  • 1 cup(s) uncooked quinoa
  • 6 tablespoon(s) tomato paste
  • 3/4 cup(s) full-fat coconut milk
  • 2 cups(s) vegetable broth
  • 1 small zucchini diced
  • 1 1/2 cup(s) green beans trimmed
  • 1/2 cup(s) fresh or frozen peas
  • 2 tablespoon(s) fresh cilantro chopped
US Customary - Metric
Instructions
  • Sauté the Aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté for about 5 minutes until fragrant and softened.
  • Add the Curry Paste: Stir in the red curry paste and cook for an additional 1 - 2 minutes to allow the flavors to deepen.
  • Build the Curry: Stir in the quinoa, tomato paste, coconut milk, and vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the quinoa is cooked and the liquid has thickened slightly.
  • Add Vegetables: Add the diced zucchini, green beans, and peas. Continue cooking for another 10 minutes, or until the vegetables are tender.
  • Serve: Divide the curry into bowls, garnish with fresh cilantro, and drizzle with extra coconut milk if desired. Serve over steamed rice or with a side of naan.
Notes
Oil-Free Option: Use vegetable broth or water instead of coconut oil to sauté the aromatics.
Red Curry Paste Substitute: If you don’t have red curry paste, you can use yellow curry paste or make a homemade version with curry powder, garlic, ginger, and chili paste.
Zucchini Substitute: You can swap zucchini for other vegetables like bell peppers, sweet potato, or eggplant.
Quinoa Substitute: You can substitute quinoa with rice, or even couscous for a different texture. Note that the cooking times may vary.
Coconut Milk Substitute: Use another non-dairy milk, such as almond milk, though it may alter the creaminess and flavor slightly.
Green Beans & Peas Substitute: You can use other vegetables like carrots, broccoli, or spinach depending on your preference.
Storage & Freezing:
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Let it cool completely before storing in a freezer-safe container. Reheat thoroughly on the stove before serving.
Nutrition
Serving: 4serving (recipe makes 4 servings) | Calories: 351kcal | Carbohydrates: 44g | Protein: 10g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 674mg | Potassium: 824mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2890IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan