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Easy chickpea and vegetable curry with quinoa

Chickpea and vegetable curry with quinoa

I’ve been craving for a simple vegetarian dinner that I could just whip up in the matter of 30 minutes, and so this very easy chickpea vegetable curry recipe with quinoa was born. Let not the simplicity of this dish fool you, though: it is still a very filling veggie dish, and it rightfully deserves to be called a main course. You won’t go hungry after enjoying curry flavors, chickpeas, mushrooms, and spinach in a creamy coconut broth, on top of protein-rich quinoa.

Chickpea and vegetable curry with quinoa

Easy chickpea and vegetable curry with quinoa

Total Time: 30 minutes

Yield: 6 servings

Easy chickpea and vegetable curry with quinoa

Ingredients

  • 1 can coconut milk (13.5 fl oz or 400 mL)
  • 1 can chick peas (15 oz)
  • 2 tablespoons and 1 teaspoon red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon or more brown sugar
  • 1 quarter lemon squeezed or more
  • 1/4 teaspoon chili powder
  • 1 tablespoon basil
  • 1 bunch spinach, cleaned
  • 4 green onions, chopped
  • 2 cups sliced mushrooms
  • salt to taste
  • 1 cup quinoa
  • 2 cups water

Instructions

  1. Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
  2. Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
  3. In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
  4. Note: If you like your curry a bit runny, add a little bit of water in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water to the curry as it will thicken overnight in the refrigerator.
  5. To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.
http://juliasalbum.com/2013/02/easy-chickpea-and-vegetable-curry-recipe-with-quinoa/

chickpeas

Chickpeas

green onions

Green onions

chickpea curry sauce

Mixing in all ingredients for chickpea curry sauce

chickpea curry sauce

Adding red curry paste to chickpeas and coconut milk

quinoa

Cooking quinoa

 

{ 47 comments… add one }

  • Denise Browning@From Brazil To You February 25, 2013, 6:59 am

    Julia: I am drooling just thinking about the creaminess and aroma of this curry. It looks fantastic!

  • Ashley February 25, 2013, 3:30 pm

    Some of my favorite veggies and chickpeas in a creamy coconut broth?? Sounds amazing! I’m still not sold on quinoa but with something like this on top maybe I’ll come around : )

  • Christin@SpicySouthernKitchen February 25, 2013, 5:56 pm

    Love, love, love the ingredients in this! And I’ve become an absoulte fanatic about cooking with quinoa. It turns out great everytime. Unlike rice, which I have a habit of turning to mush.

    • eat well and sleep March 3, 2013, 1:31 am

      Delia Smith has the best method for cooking rice. My Mum’s got a cook book of hers from way back. Its the only recipe I’ve ever used cos it works every time. Use twice as much boiling water as you have rice, put a lid on it and simmer for about 10 mins, until the water has been absorbed (depends if you’re cooking long grain or basmati). This is white rice. Brown rice I’m not so confident with. The Delia recipe can be found

    • monika February 28, 2014, 11:30 pm

      I rinse my rice 3 times before I cook it and I find it doesn’t go mushy, this how my mother always cooked it. Makes perfect rice every time. Use twice as much water as rice and bring the water to a boil before you put the rice in. Cover and turn the heat down to low. Cook until all wanted is absorbed.

  • Hungry Huy February 25, 2013, 10:03 pm

    Hey, that pan looks familiar! I use the same one for my quinoa :).

    The smell of curry makes me feel at home for some reason… The only thing is it makes everything I’m wearing smell like it for about a day too. What kind of curry paste are you using? Where might we find some? Looks great Julia!

  • Paula @ Vintage Kitchen March 2, 2013, 6:27 pm

    This is certainly a vegetarian dish I look forward to eating! I love every single ingredient in this recipe. Except for the mushroom, I even have everything in my pantry and fridge right now.

  • eat well and sleep March 3, 2013, 1:16 am

    Thanks for this recipe Julia, the top image is awesome, amazing presentation. I’m gonna try this today, bet my plate doesn’t look anywhere as neat as yours haha. Quinoa will be a first for me so looking forward to trying it. I might leave out the sugar though as we’re on a pretty strict diet. Will the dish be greatly affected if I do this?

    • Eat Well & Sleep March 3, 2013, 2:13 pm

      Mine didn’t turn out as pretty as yours – I uploaded a pic to the blog. It may not have been as aesthetically pleasing, but by golly did it taste good! Thanks again for the awesome recipe. I had great fun making this.

      • Julia March 3, 2013, 3:08 pm

        Well, I just checked your blog post with your photo – yours came out exactly like mine did! It looks great. I like how runny it is on your photo, which is, I forgot, what I did to mine, too, after I took the photos.

    • Julia March 3, 2013, 3:06 pm

      I add sugar to compensate for sourness and tartness of tomato paste and lemon juice, but if you’re on no-sugar diet, omitting it won’t affect the flavor that much.

  • Jill March 3, 2013, 12:21 pm

    Love this idea of using red curry with chickpeas (my favorite bean).

    • Julia March 3, 2013, 3:09 pm

      Yes, I love chickpeas a lot and plan to do more recipes with them.

  • Stephanie September 6, 2013, 6:23 pm

    I’m anxiously waiting to enjoy my creation of this recipe but the quinoa is taking FOREVER!!! Are you sure that it is 4 cups of water and 1 cup of quinoa?? It’s been simmering for nearly an hour and has the consistency if runny porridge :(

    • Julia September 7, 2013, 6:13 pm

      Hi Stephanie, I am not sure why I put 4 cups of water to 1 cup of quinoa here. It’s definitely too much water (unless you boil the quinoa all the way, without simmering). It should be about 2 cups of water to 1 cup quinoa. Sorry for your runny porridge :( – I will update the recipe :).

  • Lexi November 17, 2013, 8:32 pm

    Made this for dinner tonight! It was delicious! and filling! Next time I’ll add a lot more chili powder though, I love spicy :p

    • Julia November 22, 2013, 6:14 pm

      Lexi, so glad to hear you liked this recipe! I love anything with chickpeas! I actually like it much spicier as well and often up the amount of chili powder I use! :)

  • Janet November 27, 2013, 1:42 am

    Our daughter made this tonight for her boyfriend and my husband and I had a taste….WOW was it ever GOOD! Asked my daughter to send me the recipe so I can make this for dinner. Thank you very much!

    • Julia December 7, 2013, 4:07 am

      Janet, so glad your family liked it! And thanks for stopping by! :)

      • Mike December 15, 2013, 3:38 pm

        How many ounces of coconut milk is needed? am I missing it. Did not see how much.

        • Julia December 19, 2013, 2:34 pm

          Mike, here is how much coconut milk I used – 13.5 fl oz (400 mL) – a whole standard size can.

  • Jennifer December 14, 2013, 8:10 pm

    I just made this and love it. I will, definitely, be making this again and again. Thanks, Julia!

    • Julia December 19, 2013, 2:37 pm

      Thank you, Jennifer! It makes me very happy to read comments like yours! :)

  • Susie January 8, 2014, 8:31 pm

    Made this tonight and we LOVED it! Even my 18 month old gobbled it up :) I can’t wait to make it again!

    • Julia January 9, 2014, 2:33 pm

      Oh mine, even an 18-month-old ate it! :) That’s the definition of success! :) Thank you for your sweet comments, and I am very glad you enjoyed this recipe as well (in addition to pumpkin curry)

  • Jacqueline January 19, 2014, 4:45 pm

    Question! Would you freeze a portion of this if you made too much?

    I tried it tonight and it was sublime! However, there’s still a big chunk left and I also pre-cooked some other things for the rest of the week but I’m not sure if it would be advisable to freeze some of this dish for a later “fast food” frenzy…..

    Thanks anyway, for this recipe :)

    • Julia January 20, 2014, 2:38 pm

      I have not frozen this, but I think it will be OK if frozen. The only thing I would be worried about here is coconut milk and quick internet search just revealed to me that people freeze coconut milk all the time with great results, so this recipe should be OK!
      http://chowhound.chow.com/topics/556053

      • Jacqueline January 21, 2014, 7:41 am

        Thanks! I put a portion into the freezer to test if it works or not.

        Also did a quick google search and saw that many people freeze curries with or without coconut milk. Entirely new to this. Just started to prepare meals ahead as my job will require a few extremely busy months.

        Will let you know about the result once I deforst it.

        • Julia January 22, 2014, 2:49 pm

          Great! Would love to know.

  • Becca February 10, 2014, 1:27 pm

    Would it be okay to use a yellow curry powder instead of a red paste?

    • Julia February 10, 2014, 2:38 pm

      I don’t think yellow curry powder will work – it has a very different flavor and even a different color. Personally, I think yellow curry powder has a very strong and a very specific flavor which doesn’t go that well with coconut milk.

  • Lauren March 21, 2014, 2:27 pm

    This is one of my favorite recipes… like EVER. Gave you a little shout out on my blog today!!! xoxo Lauren | http://www.blissfulhappenings.com

  • Beth April 23, 2014, 5:11 pm

    I made this last night and it was delicious. It was soupy enough that I ended serving it as a “curry/quinoa soup” in pasta bowls. I did change a few things — I used yellow curry paste (not powder) instead of the red, I added 1/2 of the green onions and all of the spinach in the last few minutes because I prefer them lightly cooked. I amped up the lemon juice and sugar. My two children and husband happily ate it up. Thank you for the recipe!

    • Julia July 8, 2014, 2:51 pm

      I also often prefer to add green onions or spinach in the last few minutes, because it takes so little time for spinach to wilt and it tastes great just barely cooked, too! :) Using yellow curry paste is a great idea!

  • Melissa April 26, 2014, 9:28 pm

    Great recipe….thanks! Next time I think I might add a few potatoes too :)

    • Julia July 8, 2014, 2:49 pm

      Yes, adding the potatoes – love the idea!

  • CeCe May 9, 2014, 11:37 am

    Making this for Mother’s Day Brunch! Best of all I have all the ingredients right now…no shopping needed! Looks so yummy can’t wait! Thanks for sharing!

    • Julia July 8, 2014, 2:48 pm

      CeCe, thank you for you sweet comment! :)

  • kell June 5, 2014, 1:47 pm

    Did you use dried basil or fresh basil?

    • Julia July 8, 2014, 2:48 pm

      I used dried basil.

  • ClevelandPoet June 30, 2014, 4:34 pm

    I know what my meatless Monday dish is going to be.

  • Kelley Shope July 10, 2014, 11:29 am

    I made this last night. It was super easy and super delicious! The recipe can also be very versatile. You could add shredded chicken for an extra protein boost, diced potatoes, carrots, pea pods, etc. I added the spinach in the last five minutes. Added a little more red curry paste than called for, amd also added some chili flakes for hear. Next time I will add a sliced jalapeño. Mmmmmmm!

    • Julia July 14, 2014, 2:52 pm

      Thanks, Kelley, – I am glad you enjoyed the recipe! :) You’re right there is a lot of room for creativity with this recipe! Chicken is always a welcome addition, and diced potatoes would be so good too!

  • Saskia July 20, 2014, 10:32 am

    This looks so good. I love chickpeas. How big a can of chickpeas did you use?

    • Julia July 23, 2014, 10:49 pm

      Good question! I can’t believe I just left it at “1 can of chick peas”. I used 15 oz can. I updated the recipe, too.

  • Saskia July 25, 2014, 12:25 pm

    I made this for dinner and it is delious. I halved the ingredients (since it just me) and there is enough left for tomorrow. I added some potatoes and added more lemonjuice.

    Will make it again.

    Who says heathly can’t be tasty

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