Have you ever noticed that some dishes only get better with time; that every round of the leftovers is a little better? Well for me, curry is one of those dishes. Don’t get me wrong. I love fresh curry, too, but in my opinion, the leftovers are really where it’s at. The flavors keep developing and become deeper with time. This delicious curry makes 8 servings, which means plenty of leftovers.
I recommend toasting the spices before adding them into the dish. This little trick intensifies the flavor.
Check out this post on how to easily and expertly cook quinoa if you need any quinoa guidance.
Spicy Mixed Vegetable Curry Over Quinoa
Servings: 8
Ingredients
- 4 cups cooked quinoa
- 2 tbsp yellow curry powder
- ½ tbsp garam masala
- ½ tbsp red curry powder
- 1 tbsp olive oil
- 2 yellow onions, diced
- 1 cup baby carrots, sliced into ¼” rounds
- 2 tsp kosher salt
- 1 tbsp grated ginger
- 3 cloves garlic,
- 1 large jalapeño, minced (ribbed and seeded if you don’t want as much heat)
- 1 tbsp red curry paste
- 1 tbsp tomato paste
- 1 can, 15 oz diced tomatoes
- 1 red bell pepper, thinly sliced lengthwise and cut in half
- 1 yellow bell pepper, thinly sliced lengthwise and cut in half
- ½ cup water
- 1 cup vegetable stock
- 15 oz. of cooked chickpeas, rinsed and drained
- 1.5 cups frozen peas
- 1 can, 14 oz of reduced fat, unsweetened coconut milk. I always use Thai Kitchen organic lite coconut milk
Optional Toppings:
- Cilantro
Instructions
- Cook the quinoa. Check out this post for my easy cooking instructions.
- Toast the red and yellow curry powder and garam masala together over low-medium heat until fragrant- about a minute- stirring occasionally so as not to burn. Remove from heat and set aside.
- Heat the olive oil in extra large pan.
- Place onions and carrots in oil and stir to combine. Turn heat to medium-high and cook until onions turn golden- about 10 minutes, stirring as needed.
- Turn heat down to medium and stir in the salt, ginger, garlic, jalapeño, red curry paste, tomato paste, diced tomatoes, red bell pepper, yellow bell pepper, water, vegetable stock, chickpeas and the spices you toasted earlier. Stir to combine and increase heat to medium-high and bring to a boil. Cover and adjust heat to maintain a solid simmer, stirring occasionally. Cook until vegetables are tender, about 15 minutes.
- Gently stir in peas and coconut milk. Continue cooking until heated throughout.
- Serve over quinoa and top with cilantro.
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