Quinoa Tomato Coconut Curry is a nourishing, colorful dish that brings comforting warmth to any mealtime. This vibrant curry combines protein-rich quinoa with fresh vegetables like zucchini, green beans, and peas, all simmered in a creamy coconut milk and fragrant red curry base. The result is a balanced, plant-based meal that feels both satisfying and wholesome.
Beyond its inviting flavors, this curry offers several healthful benefits. Coconut milk provides healthy fats and antioxidants, while ginger supports digestion and overall wellness. The variety of vegetables adds fiber and essential vitamins, helping to keep energy steady and digestion smooth.
Ideal for a busy weeknight dinner or a nourishing lunch, this recipe is simple to prepare and packed with flavors that bring comfort and nourishment in every bite. Garnished with fresh cilantro, it’s a colorful and delicious way to enjoy plant-based cooking any day of the week.
Keep reading for the full recipe and step-by-step preparation to bring this cozy curry to your table.
Recipe
Serves 3
1 tbsp. coconut oil
½ onion, diced
2 garlic cloves, minced
0.5 oz. (15g) fresh ginger, grated
2.1 oz. (60g) red curry paste
7 oz. (200g) quinoa
3.5 oz. (100g) tomato paste
6.8 fl oz. (200ml) coconut milk, lite
1 pt. (500ml) vegetable stock
½ zucchini, diced
5.3 oz. (150g) green beans, trimmed
2.8 oz. (80g) frozen green peas
0.4 oz. (10g) fresh cilantro, chopped
How to Prepare
Heat the coconut oil in a large pot over medium heat. Sauté the onion, garlic and ginger for 3 minutes. Add the curry paste and cook for 2 minutes.
Stir in the quinoa, tomato paste, coconut milk, and vegetable stock. Bring to a boil, then reduce heat to a simmer for 15 minutes.
Add the zucchini, green beans and peas, and continue cooking for 10 minutes, or until the vegetables are tender.
Serve in bowls, garnished with cilantro and a drizzle of coconut milk.
