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Quinoa and coconut curry

Quinoa and coconut curry

The thing Quknoa find difficult about quinoa is that it takes a lot of flavoring. Sweet Pea Ravioli Lasagna Cook Time: 35 min. Please enable JavaScript in your browser to complete this form.

Quinoa and coconut curry -

View more well seasoned side dishes from Ital Eats and Treats here. Coconut curry quinoa pairs perfectly with my Jamaican Jerk Lentils recipe, grab the instructions and ingredients here.

Step One: Throughly wash your quinoa and chop the veggies into small chunks. Step Two: Sauté the bell peppers, garlic, scallion, and red onion in a small sauce pan with oil for 2 minutes or until fragrant.

Then, add in the dry seasonings and stir well to evenly combine. Step Three: Add in the quinoa and coconut milk, stir, and cover. Allow to cook on low heat for minutes. Step Four: Salt to taste, fluff the quinoa, and serve with a main dish or enjoy as it!

Due to the coconut milk, this dish may store in the fridge for up to 4 days. If you would like it to last longer, freeze once fully cooled in plastic baggies. Coconut curry quinoa may last up to 2 weeks If frozen in the freezer making it perfect for meal prep!

Did you like this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later. This well seasoned and Caribbean inspired coconut curry quinoa is sure to tingle your tastebuds and make you feel warm inside!

Ready in under 20 minutes, kid and meal prep friendly, it will surely become a staple meal. Throughly wash your quinoa and chop the veggies into small chunks.

Grate the garlic to save on time. Sauté the bell peppers, garlic, scallion, and red onion in a small sauce pan with oil for 2 minutes or until fragrant.

Then, add in the dry seasonings and stir well to evenly combine everything. Add in the quinoa and coconut milk. Stir, and cover. Salt to taste, fluff the quinoa, and serve with a main dish or enjoy as it! The dish will store for up to 4 days in the fridge or weeks frozen in the freezer.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Anyway, other than that it was good!

I used peas, carrot, kale, mushroom and fresh instead of tinned tomato. Quite enjoyed it and looking forward to leftovers for lunch tomorrow. Thanks for another easy to follow recipe!

Thanks for your feedback. I think it really does depend on your curry blend. Love the addition of garam masala too. Three tablespoons of curry seems ridiculous- was it a typo? And I am a huge Indian curry fan! I also had a question- what onion was I supposed to use?

I used red onion but did not like the way it smelled. Is your curry powder really strong? You may need to cut back on it next time if so… Unless specified, when recipes call for onions, it usually means white onions. Hope that helps 🙂.

I will definitely cut back on it next time I use it- if I get the gumption to do it again haha! Thanks for the response. Curry powders do vary in strength so I would definitely cut-back or try a new one. Good luck 🙂. I too made this last night and had to throw it in the bin.

I used mild madras powder 3 tbsp. does seem excessive. It tasted so bad I was so disappointed as I was really looking forward to it. I plan to do it again over the weekend this time with normal curry powder but 3 tbsp but will use baby steps with the application.

lets hope it works this time. Your curry poweder must be much stronger than the stuff I use in Canada and Australia. I hope the second batch turned out better for you..? Do you have any suggestions for substituting the coconut milk? Recently I had three kidney stones after following an over the top bodybuilding carnivorous and supplement high diet.

Since passing them I have gone to find out a number of excellent recipes with a nice hit of protein, nutrients but meat and dairy free. By far this is my favourite of them all. Have made this twice now with Spinach once and Kale the next. Going to take the suggestion and add some broccoli and other cruciferous veg next time.

A real winter warmer and delicious all the same. Really love this one, has done wonders for me and is easy but impressive enough to cook for my family at some point next time I am back from university.

Going to try out a few more that you have here on this website. Keep up the good work, this recipe is really awesome! Looking forward to seeing more recipe suggestions from you. That sounds horrible… and very painful!

Oh, and if you like that one, you should try this. Similar taste but in soup form. I was going to give that one a go. Bought all the ingredients today to make the Raw Pad Thai. Went for peanut butter instead.

Do you think this will make much of a difference? Ooo the raw Pad Thai is awesome! I made a version of it last night. So good! Just made it with Peanut Butter using the peeler. Put it in the fridge for tomorrow but tried a bit and it is incredible!

Thank you once again! I could get used to the Veggie way. Made this tonight with black quinoa — it was delicious and beautiful! I will definitely be making this regularly. I had some fresh curry leaves, so I fried them in the oil with the onion and garlic. After years of being a vegetarian, I am a new vegan and am thrilled that you shared such a delicious, healthy, and easy meal!

Oh wow, this would be amazing with fresh curry leaves! This looks wonderful! I am going to make a double batch of this to freeze for after our baby is born.

It looks very healthy and an easy reheat. This was SO GOOD. I had to simmer the quinoa for an extra 15 minutes before it was properly cooked though. Oh really, I wonder why it took so long for you… Glad you liked it though!

Thanks for commenting 🙂. Me and my workmate have both gone vegan within the last 2 months and were both trying to think of new and interesting recipes to try- having found this I am sure we will both be trying new recipes all the time!

Please let me know if you try any others from the website 🙂. I love this recipe. It lasts me the week. I have so far made it with carrot and parsnip, aubergine and spinach and I am now making carrot and sprout and butternut squash.

Sprouts are left over from xmas dinner. Its great cus I can just heat it up all in one as I am the only vegan in my family but if my two little girls want to eat it I know its safe for them too as they cant eat dairy or egg.

Thanks for posting. I love your choice of veggies and how versatile this can be! Thanks for sharing 🙂. But I have a confession to make…I forgot to rinse the quinoa beforehand. Oh well, everything tastes great!

I just made this and it came out awesome! I did a mixture of kale and spinach. I made this for dinner tonight, it was delicious! I used just one bunch of kale, but it must have been an especially large bunch, cause it was a ton of kale!

But it was still super good. I omitted the oil and added 2 tbsp of turbinado sugar because I like my curries a little sweet. I was very afraid of the 3 tbsp of curry powder, but it came out just right! Thanks so much! You know, I had used 2 tbsp of curry powder initially and decided that it could handle 3.

I know it seems crazy, but it works! I meant 2 handfuls, not bunches. Eeek, sorry about that! Thanks again for all the feedback and for taking the time to write 🙂.

My boyfriend and I just made this, it was absolutely delicious, fast and easy, will definitely be making it again, thanks so much for posting this!! Plus, I love Indian food. Hi Lope — Let me know what you think of the recipe.

Most of my quinoa recipes are pretty easy and you can see from the comments that they do work out for people. Good luck! I made this tonight and it was sooo delicious and easy. Love trying them all thanks so much for sharing! Please let me know when you do! Just checked out your blog — love it!

Adding to my reading list now. Thanks for getting in touch 🙂. This, on top of looking delicious, is so simple! I cannot wait to try this on a night when I am pressed for time and wow my husband and daughter.

I hope you like it! You may want to add a lot of chili flakes or Sriracha if you like things really spicy! Loving your blog — going to start following it now. Thanks for reaching out! I bought some small artichokes as well….. I was thinking of grilling them on the BBQ. Now I know! Thanks Angela.

Looks mouthwatering and is to be tested within given time. Thanks for posting! Bohot daneban…. Save my name, email, and website in this browser for the next time I comment. Print Recipe. Author: Angela Vegangela.

com Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 4 1 x Category: Main Cuisine: Indian, Vegan. Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.

While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent. Add the carrot and sauté for a couple minutes. Add the chickpeas and cook for another couple minutes. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

I just want to say thank you for this great recipe. My family really enjoys this recipe. Thanks for another great one! Question — do you think i could replace the chickpeas with black beans?

Made for my mom and I tonight. Was DELICIOUS! Overall, great dish!! Hi — Try a can of brown lentils? Sided with some naan — delicious, thank you!

Can you substitute garam masala for curry powder? I think so — just start with half the amount and go from there? Thanks and sorry again 🙁 Reply. Question… I do not have curry powder but I do have red curry paste, any suggestions? LOVE those additions!

Thanks for sharing, will try them next time 🙂 Reply. Glad to hear it. And thanks for commenting 😉 Reply. do you know the calorie content for this dish per serve? Hi Angela Bumped into ur website and this recipe while googling on recipes with quinoa.

com Reply. Love your curries! Have made 3 now and the Mediterranean dish with sun dried tomatoes. Great job girl x Keep em coming! I promise to get more up over the coming months 🙂 Reply.

Thanks for writing 🙂 Reply. Your recipe helped 🙂 Reply. Love the substitutions! Try to get some greens in there next time for colour and nutrients 🙂 Reply. Glad you loved it 🙂 Reply. Made this tonight it was so yum!

thank you for the recipe! Do you think would be good served cold the next day? Or would it be best to heat up leftovers? So glad to hear it. So happy to hear that.

Thanks for taking the time to comment 🙂 Reply. Thanks so much, let me know if you make anything else 🙂 Reply. What a nice thing to say!

I hope you enjoyed the quinoa 🙂 Reply. Thanks for taking the time to write 🙂 Reply. Thanks for taking the time to share your feedback 🙂 Reply. Please let me know what else you try 🙂 Reply.

Thanks again for writing and keep in touch 🙂 Reply. Funny how red quinoa always takes longer, huh? Glad it still tasted good. Hope that helps 🙂 Reply. Good luck 🙂 Reply.

Hi, I too made this last night and had to throw it in the bin. It tasted so bad I was so disappointed as I was really looking forward to it I plan to do it again over the weekend this time with normal curry powder but 3 tbsp but will use baby steps with the application.

This looks delicious! Awesome website! I look forward to trying it. Let me know what you thought of it 🙂 Reply. Dear Angela Recently I had three kidney stones after following an over the top bodybuilding carnivorous and supplement high diet.

Best Regards from England!

Your ingredients have been added to cirry cart. Quinoa-Chicken Coconut Curry cutry Prep, 15min Cook, 30min Total. Cocobut this Quinka. Ingredients 2 Digestive herbal supplements Quinoa and coconut curry, crushed 2 Clconut Quinoa and coconut curry curry paste ½ Tbsp coconut oil, melted 2½ cups coconut milk 1 cup low-sodium chicken broth 3 cups shredded rotisserie chicken 1 oz pkg stir-fry vegetable medley ¼ tsp kosher salt ¼ tsp pepper 2 8-oz pouches microwavable quinoa such as Simply Balanced. Instructions Cook garlic and curry paste in hot oil in a large skillet over medium heat 3 minutes, stirring constantly. But Cocpnut have cpconut a curry or two QQuinoa my day Metabolic support for digestive health I know what I like ciconut one. This recipe is a mix Quinoa and coconut curry everything I love about curry all rolled into one pan. I have to say it was a lovely choice. It really marries the dish together well but completely optional. I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. But you could also just add a dried red chili for a similar effect.

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Coach Cass Coconut Curry Quinoa Recipe

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