Coconut Quinoa Curry |

Coconut Quinoa Curry

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Total Time: 25 Minutes 

Serves 2

Switch up rice for quinoa for a new twist on curry. This supper is perfect for when you’re feeling a bit run down, packed with veg and warming ginger.


  • 170g of uncooked quinoa, well rinsed
  • 1 x 400ml tin of coconut milk
  • Juice of 1 lime 

For the Sauce

  • 1 tbs of cocounut oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2.5-cm piece of fresh ginger, peeled and finely chopped
  • 1 x 400ml tin of coconut milk
  • 1 ttbs of curry powder
  • 200ml of vegetable stock
  • 1 small broccoli head, cut into florets
  • 1 red pepper, seeds removed and sliced
  • 1 orange pepper, seeds removed and sliced
  • 75g of frozen peas


  • Heat a medium saucepan over a high heat, add the quinoa, coconut milk and lime juice. Bring to the boil, reduce the heat to a simmer, cover and cook for 15 minutes until all the liquid has been absorbed.
  • Meanwhile, heat another medium saucepan over a medium heat and melt the coconut oil. Add in the onion, garlic and ginger. Stir for a few minutes and then add the coconut milk, curry powder and vegetable stock. Stir for one minute.
  • Add the broccoli, peppers and peas and cook for ten minutes, stirring occasionally. After this time the quinoa should be cooked, so you can now drain any excess liquid if necessary. Serve with the coconut curry.

Recipe courtesy of Superfoods Superfast by Julie Montagu (Quadrille, £18.99)