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This creamy Vegan Coconut Curry with Quinoa is loaded with veggies, indian spices, and bursting with vibrant flavors. The recipe came together with ingredients I already had in my kitchen. It is definitely a comfort type of food, as all you need is to cut all the veggies and throw it into one pot! Perfect for upcoming chilly days.
I served the coconut curry with my favorite Beanitos, finishing it off with a squeeze of fresh lime juice. I became obsessed with Beanitos chips since I came to the United States. They are super delicious and made out of beans! My all time favorite is Hint of Lime which taste perfectly with this coconut curry!
Vegan Coconut Quinoa Curry
Ingredients
- 1 can coconut milk
- 1 cup vegetable stock
- 1 can chickpea
- 1 medium onion
- 1 green bell pepper
- 1 sweet potato
- 1 medium carrot
- 2 garlic cloves, minced
- 1 full teaspoon coconut oil
- 1 tbsp garam masala
- 3 tsp curry powder
- 0.5 teaspoon turmeric
- 2 tsp cumin
- 0.5 tsp garlic powder
- salt, pepper
- 1/2 cup uncooked quinoa
Instructions
- Chop the onion, pepper and sweet potato.
- Melt the coconut oil and add onion. Cook until slightly softened. In the meantime cooked quinoa.
- Add garlic, green bell pepper, sweet potato, all the spices, vegetable stock. Cook for about 7- 10 minutes (until a little softened).
- Stir in with coconut milk and chickpeas. Let it simmer for another about 15 minutes.
- With a vegetable peeler, peel the carrot into long thing strips and add it to your curry.
- Serve with quinoa, fresh cilantro, lime.
