I’m crazy for curry.
Yep, full blown bonkers. It’s creamy, spicy, and packed with veggies and good-for-you grains. What’s not to love?
For as much as I enjoy this dish, I rarely make it for myself at home. The other weekend while grocery shopping at Trader Joe’s, Blake saw some curry paste on the counter and suggested we try making some for dinner.
Boom. Brilliant. Why didn’t I think of it myself? I quickly took inventory of what I had in my cart and at home, and picked up the remaining necessities to make a veggie curry.
This spur of the moment experiment ended up being absolutely amazing. Seriously. Blake even said this was the best meal I’ve ever made, which speaks volumes since I’m always forcing him to taste-test my creations.
This dish is quick, simple, and leftover friendly. Cook some up for a fast weeknight dinner, or meal-prep it on Sunday to reheat throughout the week. Either way, this is sure to be a hit!
Veggie Red Curry With Quinoa
- 1/2 a yellow onion
- 1 head of broccoli (chopped into florets)
- 1 green bell pepper (sliced)
- 3-4 tbsp red curry paste (I used 4 tbsp of Trader Joe’s brand)
- 1 can of garbanzo beans (drained & rinsed)
- 1 can of lite coconut milk
- 2 tsp tamari (can sub for soy sauce or liquid aminos)
- 1 tsp rice vinegar (can omit if needed, but adds extra flavor)
- Garlic powder to taste (can use fresh, about 1-2 cloves minced)
- Ground ginger (can use fresh, about 1 tbsp grated)
- Salt, & pepper to taste
- 1 cup dry quinoa
- 1 tbsp coconut oil
- Siracha to taste
- Red pepper flakes to taste
- Optional garnishes: cashews, cilantro, and green onion
- Cook 1 cup of quinoa on the stovetop in 2 cups of water according to instructions on the package. Set aside when cooked.
- While the quinoa is cooking, heat the coconut oil in a large saucepan on medium heat. Add in chopped onion and sauté until the onions start to soften (about 5 minutes).
- Add in the sliced bell pepper, broccoli florets, garlic powder, ground ginger, salt, and pepper. I used ground ginger and garlic for convenience and did about 6 shakes each. You can always add more as you go for extra flavor!
- Cook the veggies until they start to soften (about 7-10 minutes, depending on your preferences).
- Add the red curry paste, can of lite coconut milk, garbanzo beans, tamari, and rice vinegar to the veggie mixture. Stir to combine.
- Let the mixture simmer on the stove until warm and fragrant. Add in siracha to taste.
- Serve over quinoa and top with more siracha, crushed cashews, cilantro, green onion, etc.
XO – Bailee