If you're looking for a healthy and flavorful meal, try this Indian-style quinoa and vegetable curry recipe. It's packed with vibrant colors, nutritious ingredients, and aromatic spices that will satisfy your taste buds and nourish your body.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) coconut milk
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
First, cook the quinoa. In a medium saucepan, bring the water and quinoa to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
Meanwhile, in a large skillet or Dutch oven, heat the coconut oil over medium-high heat. Add the onion and sauté for 3-5 minutes, or until softened. Add the garlic and ginger, and cook for 1-2 minutes, or until fragrant.
Add the spices (cumin, coriander, turmeric, paprika, and cayenne pepper) to the skillet, and stir to coat the onions and garlic. Cook for 1-2 minutes, or until the spices are fragrant and toasted.
Add the sweet potato, bell pepper, and zucchini to the skillet, and stir to coat with the spice mixture. Cook for 5-7 minutes, or until the vegetables are slightly softened.
Add the diced tomatoes (with their juice) and coconut milk to the skillet, and stir to combine. Bring the mixture to a simmer, and cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
Add the frozen peas and cooked quinoa to the skillet, and stir to combine. Cook for 2-3 minutes, or until the peas are heated through and the quinoa is coated with the sauce. Season with salt and pepper, to taste.
Serve the Indian-style quinoa and vegetable curry hot, garnished with fresh cilantro. This recipe makes 4-6 servings, and it's perfect for meal prep or leftovers. Enjoy!