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Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms. The delicious curry is made with coconut milk, red curry paste, tomato paste, brown sugar, freshly squeezed lemon juice, and chili powder. Meatless, vegetarian, gluten free recipe.
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 simple 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.
By the way, my other meatless coconut curry favorites are these two: pumpkin, coconut and peanut butter curry and vegetarian pumpkin curry with chickpeas. They are as delicious as this chickpea and vegetable curry with spinach and mushrooms:
How to make chickpea and vegetable curry
- First, add coconut milk to a large skillet and bring to boil. Add the following ingredients: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Stir until smooth.
- Next, add spinach, chopped green onions and sliced mushrooms to the skillet with the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked.
How to cook quinoa
- For each 1 cup of uncooked quinoa, use 2 cups of water and ¼ teaspoon of salt.
- Add uncooked quinoa, salt and water to a large sauce pan.
- Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy, about 15-20 minutes.
Recipe notes
- If you like your coconut 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 coconut curry as it will thicken overnight in the refrigerator.
- To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea and vegetable curry.
Easy chickpea and vegetable curry with quinoa
Ingredients
Chickpea Vegetable Curry
- 13.5 oz coconut milk from the can (400 mL)
- 15 oz chick peas , from the can
- 2 tablespoons red curry paste
- 1 teaspoon red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- ¼ lemon , squeezed
- ¼ teaspoon chili powder
- 1 tablespoon basil
- 6 oz spinach , cleaned
- 4 green onions , chopped
- 2 cups mushrooms , sliced
- salt to taste
Quinoa
- 1 cup quinoa , uncooked
- 2 cups water
Instructions
How to make chickpea vegetable coconut curry
- 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.
- 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.
How to cook quinoa
- 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.
- To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Making this for dinner again tonight (3rd or 4th time since I pinned this recipe). Wonderful combination of flavors and textures!!
Christine, WOW, I am so glad you're enjoying this recipe!
This was wonderful. I did double the recipe for my heard, but lovely flavor and truly versatile.
Myra, thank you for stopping by! I am glad your family likes this recipe. Love combining coconut milk with Asian flavors! Never fails.
Made this for my vegetarian daughter last night and it was really good! The sauce is a bit on the sweet side, so my only change would be to decrease brown sugar next time and increase lemon juice. We served it over jasmine rice...delicious.
I am glad you enjoyed it! Yes, the sauce could be on a sweeter side, especially if you use milder red curry paste. My red curry paste is pretty spicy, so I like to add extra sugar to balance it. 🙂
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
Could not agree more - healthy should be tasty! Potatoes are so good in curries - you're making me hungry as I am picturing potatoes in this curry - might have to make it tonight! 🙂
This looks so good. I love chickpeas. How big a can of chickpeas did you use?
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.
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!
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!
I know what my meatless Monday dish is going to be.
Did you use dried basil or fresh basil?
I used dried basil.
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!
CeCe, thank you for you sweet comment! 🙂
Great recipe....thanks! Next time I think I might add a few potatoes too 🙂
Yes, adding the potatoes - love the idea!
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!
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!
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