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Spicy Mixed Vegetable Curry Over Quinoa

Prep Time20 mins
Cook Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 8


  • 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


  • 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.