This Quinoa Tomato Coconut Curry is a vibrant, flavorful dish perfect for any time you crave something warm and comforting. Packed with nourishing quinoa, tender vegetables like zucchini, green beans, and peas, and simmered in a rich coconut milk and red curry base, it’s a true taste of cozy plant-based goodness. Whether you’re looking for a hearty weeknight dinner or a nourishing lunch, this curry is as satisfying as it is simple to prepare. Garnish with fresh cilantro for a burst of color and extra flavor!
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.
