Coconut Quinoa Curry Recipe With Vegetables
Coconut Quinoa Curry Recipe With Vegetables is a wholesome dish. A combination of high fiber quinoa with a medley of veggies, cooked with subtle spices in a coconut milk curry. Makes for a perfect Sunday brunch dish, that is both tasty and healthy at the same time.
Coconut Quinoa Curry Recipe With Vegetables is a super delicious, one bowl meal, that is made by combining various elements.
With quinoa being the star ingredient, it is pre cooked and then combined in a aromatic coconut curry loaded with vegetables. Lovely to serve for winter dinners or just a simple Sunday brunch.
Quinoa is a gluten free ingredient grain that makes it an excellent choice for those who are following a gluten free diet. It is considered as a seed that contains twice the amount of fibre when compared to other grains. It is also rich in protein and can be replaced in dishes that use rice for a healthy diet.
Serve Coconut Quinoa Curry Recipe With Vegetables as a meal in itself followed by a dessert of Strawberry Banana Sorbet Recipe for a lovely Sunday brunch.
Try our other Quinoa recipes:
25 M
40 M
65 M
6 Servings
Ingredients
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For the quinoa
- 3/4 cup Quinoa
- 1-1/2 cup Water
- Salt , to taste For the coconut curry
- 1 tablespoon Coconut Oil
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Whole Black Peppercorns
- 2 sprig Curry leaves
- 2 Cloves (Laung)
- 2 teaspoon Ginger , paste
- 1 teaspoon Green Chilli , paste
- 1 Onion , sliced
- 1/4 cup Carrots , diced
- 1/4 cup Green beans , cut into 1 inch pieces
- 1/4 cup Cauliflower (gobi) , cut into smal floerts
- 1/4 cup Green beans
- 1/4 cup Potato (Aloo) , cubes
- Salt , to taste
- 2 cups Coconut milk
How to make Coconut Quinoa Curry Recipe With Vegetables
To begin making the Coconut Quinoa Curry Recipe With Vegetables we will first cook the quinoa and set aside.
In a pressure cooker, combine the quinoa along with salt and water and close the pressure cooker.
Cook on medium -high heat from about 6 whistles. Turn off the heat and allow the pressure to release naturally. Set aside.
In a pressure cooker, heat the coconut oil on medium flame, to this add the whole spices - cardamom ,cinnamon stick, black peppercorns and cloves.
Once the spices begin to sizzle, add the curry leaves and let them splutter.
Next add the ginger-green chilli paste and saute for about a minute.
Now add the sliced onions and saute until they turn translucent. This will take about 2-4 minutes on medium flame.
Into the pressure cooker, add the carrot, beans, peas, potatoes and cauliflower. To this add salt and about 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.
Release the pressure immediately and open the pressure cooker, so it helps the vegetables remain fresh and retain its colors.
Into the cooker, add the pre-cooked quinoa and coconut milk and return to flame.
Bring the Coconut Quinoa Curry to a single boil on medium-low heat and turn off the flame. Check the salt and you can adjust the consistency of the quinoa curry by adding water if required.
Once done, transfer the Coconut Quinoa Curry to a serving bowl and serve hot.
Serve Coconut Quinoa Curry Recipe With Vegetables as a meal in itself followed by a dessert of Strawberry Banana Sorbet Recipe for a lovely Sunday brunch.
