Coconut Quinoa Curry Recipe with Vegetables
Coconut Quinoa Curry Recipe with Vegetables is a delightful, one-bowl meal bursting with flavors and packed with nutrients. This fusion dish combines the goodness of fluffy quinoa with the creamy richness of coconut milk and an array of vegetables, creating a hearty and comforting meal perfect for any occasion.
Recipe Details
| Cuisine | Fusion |
|---|---|
| Course | Main Course |
| Diet | Vegetarian |
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 4 |
Ingredients
For the Quinoa
| Ingredient | Quantity |
|---|---|
| Quinoa | 3/4 cup |
| Water | 1-1/2 cups |
| Salt | To taste |
For the Coconut Curry
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 tablespoon |
| Cardamom (Elaichi) Pod/Seed | 1 pod |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Cloves (Laung) | 2 cloves |
| Ginger (paste) | 2 teaspoons |
| Green Chilli (paste) | 1 teaspoon |
| Onion | 1, thinly sliced |
| Carrots | 1/4 cup, diced |
| Green Beans | 1/4 cup, 1-inch pieces |
| Cauliflower (Gobi) | 1/4 cup, small florets |
| Potato (Aloo) | 1/4 cup, cubed |
| Salt | To taste |
| Coconut Milk | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~7 g |
| Carbohydrates | ~35 g |
| Fat | ~10 g |
| Fiber | ~5 g |
| Calcium | ~30 mg |
| Iron | ~2 mg |
Instructions
Step 1: Cook the Quinoa
- Rinse the quinoa thoroughly under running water to remove any bitterness.
- In a saucepan, combine the rinsed quinoa, water, and a pinch of salt.
- Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the quinoa is fluffy.
- Fluff the cooked quinoa with a fork and set it aside.
Step 2: Prepare the Coconut Curry
- Heat the coconut oil in a deep pan over medium heat.
- Add the cardamom pod, cinnamon stick, black peppercorns, curry leaves, and cloves. Sauté for 30 seconds until aromatic.
- Stir in the ginger and green chili paste, and sauté for another 1-2 minutes.
- Add the sliced onion and cook until it becomes translucent.
- Add the diced carrots, green beans, cauliflower florets, and potato cubes. Mix well and sauté the vegetables for 5-7 minutes.
- Pour in the coconut milk and season with salt. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the vegetables are tender and the curry thickens.
Step 3: Assemble the Dish
- Spoon the cooked quinoa into serving bowls.
- Ladle the coconut curry over the quinoa, ensuring a generous portion of vegetables in each bowl.
- Garnish with fresh curry leaves or a sprinkle of black pepper, if desired.
Step 4: Serve
Serve the Coconut Quinoa Curry Recipe with Vegetables hot as a complete meal. It pairs beautifully with a side of fresh salad or flatbread for added texture and flavor.
Pro Tips
- Quinoa Prep: Toast the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty flavor.
- Custom Veggies: Swap in your favorite seasonal vegetables like zucchini, bell peppers, or peas for a personalized touch.
- Spice Level: Adjust the quantity of green chili to suit your spice preference.
Enjoy this vibrant and nourishing Coconut Quinoa Curry with Vegetables, perfect for family dinners, meal prep, or even a cozy night in!
