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    Easy Chickpea and Vegetable Curry with Quinoa

    Published: Feb 25, 2013 / 93 Comments

    136.6K shares
    • Facebook1.0K
    Recipe Print

    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.

    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 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:

    Chickpea and vegetable curry with quinoa

    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.

    chickpeas

    green onions

    Adding red curry paste to chickpeas and coconut milk

    cooking quinoa

     

    chickpea vegetable curry with quinoa
    4.91 from 10 votes

    Easy chickpea and vegetable curry with quinoa

    Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms.  Meatless, vegetarian, gluten free recipe.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian
    Servings 6 servings
    Calories per serving 380 kcal
    Author: Julia

    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 Information
    Easy chickpea and vegetable curry with quinoa
    Amount per Serving
    Calories
    380
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    12
    g
    75
    %
    Sodium
     
    67
    mg
    3
    %
    Potassium
     
    821
    mg
    23
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    3760
    IU
    75
    %
    Vitamin C
     
    15.1
    mg
    18
    %
    Calcium
     
    103
    mg
    10
    %
    Iron
     
    6.7
    mg
    37
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword chickpea vegetable curry, mushroom curry, spinach curry
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    Reader Interactions

    Comments

    1. Laura

      April 04, 2016 at 12:06 pm

      Hi, I'm wondering if this is a spicy dish. I assume it will have some heat, but I have a spice - sensitive husband and a 3-year-old. It sounds delicious, so I'm itching to make this dish! Thanks!

      Reply
    2. Vicki

      March 25, 2016 at 8:18 pm

      Oh my gosh, I made this for dinner tonight and it was amazing! I did add garam masala, turmeric and curry as well for more Indian flavor. Such a great, healthy recipe!

      Reply
    3. courtney

      December 28, 2015 at 7:38 pm

      Since going gluten and dairy free over the past year this has been one of my go-to recipes! My husband and I love it! Thank you so much!

      Reply
    4. Jessica

      December 10, 2015 at 8:42 pm

      Just made this tonight for dinner and it was SO delicious! It was a big hit with the family. 🙂 Thanks for the recipe!

      Reply
    5. Jennifer

      July 15, 2015 at 9:19 pm

      Excellent and Easy!! The husband loved it!! Thank you

      Reply
    6. Jess

      June 17, 2015 at 11:50 am

      This is a wonderful recipe. I find it even better if you add MORE veggies! Cauliflower, broccoli, peppers...anything you have in the fridge, really.

      Reply
    7. Rebecca

      May 09, 2015 at 7:40 pm

      Is the red curry paste the same as Thai red curry paste? Which brand did you use?

      Reply
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