This Quinoa Curry is loaded up with vegetables and spices for a flavorful and filling meal! With lots of nutrition, you'll feel great about serving this to your family.
Best of all, it's ready in just 10 minutes of prep time. This Indian inspired vegan quinoa recipe is a must-try for anyone who enjoys lots of flavor!
Jump to:
🩵 About This Recipe
Packed with flavor and nutrition, this vegan quinoa curry is a fantastic dinner recipe! It takes classic Indian flavors and mixes them with spicy sriracha for a bold curry with the perfect amount of heat.
Best of all, it's packed with healthy ingredients like quinoa, spinach, and bell peppers. The whole family will love this flavorful Indian inspired quinoa recipe, and you'll love how easy it is to make!
Have some quinoa leftover? Make this Quinoa Cucumber Tomato Salad or go for a sweeter route with my Cinnamon Quinoa Breakfast Bake!
🧂 Gather Your Ingredients
- quinoa - filling and healthy, quinoa will cook up perfectly and absorb all of the tasty curry flavors.
- coconut milk - provides a creamy and smooth consistency and little bit of sweetness.
- vegetable broth - helps ensure there's enough liquid for the quinoa to cook.
- curry paste - infuses the dish with fragrant and mouthwatering curry flavor!
- brown sugar - balances out the hot and savory flavors with some complex sweetness.
- Sriracha - this chili pepper-based sauce adds the perfect amount of heat to your vegan quinoa.
- olive oil - for sauteeing the veggies.
- frozen pepper and onion strips - these frozen veggies are incredibly convenient and easy to work with for a nutritious shortcut!
- fresh spinach - for extra nutrition and color.
🔪 Let's Make Quinoa Curry!
(Or click here to jump right to the recipe card!)
Start Quinoa
In a pot, combine quinoa, coconut milk, vegetable broth, curry paste, brown sugar, and Sriracha. Bring to a boil and cook for 15 to 20 minutes.
Sautee Veggies
While the quinoa cooks, heat the olive oil over medium higih heat and add the frozen peppers and onions.
Add Spinach
Stir spinach into the sauteed veggies until wilted. Add in handfuls if needed.
Mix in Quinoa
Combine the cooked quinoa with the sauteed veggies until everything is heated through.
Feel free to use fresh veggies and chop them yourself if you prefer!
❔ FAQs
This whole grain comes from the amaranth family and is a perfect base for a wide variety of dishes. It's full of nutrients, dietary fiber, and protein, and it's also relatively affordable and easy to store for long periods of time!
Typical curry paste combines chilies, garlic, and ginger, as well as classic Indian spices like turmeric, coriander, cumin, and chili powder.
Yes. It is made from the flesh of coconuts and does not contain any animal products, making it a popular alternative for those who are lactose intolerant or following a vegan diet. It adds a creamy texture and rich flavor to dishes.
Don't have time for this spicy quinoa curry recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
💡 Expert Tips and Tricks
- Quinoa can be purchased pre-rinsed to cut down on prep time.
- Start with a smaller amount of Sriracha and chili paste and add more to taste. You can also add it to individual portions if you prefer!
- Garnish with cilantro, chopped peanuts, or a squeeze of fresh lime juice for some extra flavor and presentation.
- Because the spinach wilts down, you may need to add it in batches if there's too much to fit in the skillet.
This vegan quinoa curry can be served as a hearty and healthy main course or super filling side dish!
📝 Substitutions and Variations
- Use fresh peppers and onions if you don't want to use frozen. You can still buy them pre-sliced in many grocery stores.
- To stretch this spicy quinoa curry even further, add chickpeas, tofu, or chicken.
- Carrots, zucchini, green beans, broccoli, and mushrooms are great to add for some additional veggie nutrition.
- This dish can also be made with rice, couscous, or bulgur instead of the quinoa.
What readers are saying...
Love this recipe, and the photos are stunning! Thank you for sharing another great use of quinoa!
- Dan
🥡 Storage and Reheating
Keep leftover curry in an airtight container in the fridge for 4 to 5 days or in the freezer for several months. You can reheat leftovers in the microwave, but the quinoa might get a little mushy. Another option is to transfer it back to a pot on the stove and heat it through that way.
From frozen, allow the curry to thaw in the fridge.
🍴 What To Serve With This Dish
If you're serving this as a main dish, it can be served all on its own for a complete meal! Feel free to spruce things up by adding cilantro or parsley, sesame seeds, or toasted nuts.
You can also pair it with some pita bread or naan to enjoy on the side, or serve it with a light Cucumber Salad or simple Kale Caesar Salad!
😋 More Curry Recipes You'll Love
- Mushroom Curry - A hearty vegan curry with delicious and earthy mushroom flavor.
- Instant Pot Chicken Curry - Super easy to make in the instant pot, this chicken curry is so flavorful and simple to make.
- Coconut Chicken Curry - Only 5 ingredients are needed to make this satisfying curry with healthy green beans.
- Thai Red Curry with Vegetables - Another fantastically healthy curry recipe from Cookie and Kate!
get your copy now!
Need help with dinner?
- 24 quick, delicious recipes
- 1 month of meal plans
- pre-filled grocery lists
- and more!
Indian Inspired Vegan Quinoa
Love this recipe? Awesome! Snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
📋 Recipe Card
Simple and Flavorful Quinoa Curry
Ingredients
- 1 cup quinoa (rinsed thoroughly)
- 13.5 ounces coconut milk (1 can)
- ¼ cup vegetable broth
- 3 tablespoons curry paste (more or less, to taste)
- 1 tablespoon brown sugar
- 1 tablespoon Sriracha sauce (more or less, to taste)
- ½ tablespoon olive oil
- 16 ounces frozen pepper and onion strips (about 3 cups)
- 2 ½ ounces handful fresh spinach
Instructions
- Mix together the quinoa, coconut milk, vegetable broth, curry paste, brown sugar, and Sriracha sauce in a pot over medium high heat. Bring to a boil, then reduce heat to low and cover. Simmer about 15 - 20 minutes until all liquid is absorbed and quinoa is tender but not mushy.1 cup quinoa, 13.5 ounces coconut milk, ¼ cup vegetable broth, 3 tablespoons curry paste, 1 tablespoon brown sugar, 1 tablespoon Sriracha sauce
- While the quinoa is cooking, heat the olive oil over medium heat, then add the pepper and onion strips. Saute until they begin to soften.½ tablespoon olive oil, 16 ounces frozen pepper and onion strips
- Add the spinach and stir until wilted.2 ½ ounces handful fresh spinach
- Combine the quinoa with the veggies and serve.
Notes
- I like to buy pre-rinsed quinoa to skip the rinsing step and save time.
- Adjust the amount of Sriracha and curry paste to taste, or add fresh chili peppers for more a little more heat.
- Use fresh peppers and onions if you prefer them to frozen. You can even buy pre-cut peppers and onions to save time.
- You can the frozen pepper and onion strips in the microwave to save time on the stove.
- Supplement the recipe with cooked chickpeas, tofu, or chicken to stretch it further.
- Include other vegetables such as carrots, zucchini, or mushrooms.
- No quinoa? You can substitute rice, couscous, or bulgur for a different texture.
- Add a splash of lime juice, a sprinkle of fresh cilantro, or a handful of cashews for extra flavor and texture.
Additional Serving Suggestions:
- Top with fresh herbs like cilantro or parsley, toasted nuts, or sesame seeds.
- Serve with naan bread or pita on the side to complement the curry flavors.
- Pair with a simple green salad dressed with a light vinaigrette.
- Serve with a dollop of plain Greek yogurt or raita to balance the heat.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2014, and was republished with tips, step by step photos, and a recipe change in August 2024.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Bella says
I had this last night, and it was so tasty! There were zero leftovers. Will be making it again.
Kristin King says
That's so great to hear! Thanks for stopping by to let me know! 🙂
Jann Olson says
Sounds very yummy, and I know how good it is for you! Thanks for sharing with SYC.
hugs,
Jann
Sheri says
I need to try this. Thanks for joining the To Grandma's House We Go link party! Hope to see you next week.
Megan says
I'm not big on spice normally, but I might have to try this anyway, it looks delicious! Thanks for sharing at Merry Monday. Pinned!