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Easy Vegan Curried Quinoa with Coconut Milk and Peas Recipe

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4.3 from 2 reviews

This Easy Curried Quinoa recipe is a flavorful, vegan-friendly dish packed with aromatic spices, tender quinoa, and vibrant peas. Infused with turmeric, cumin, garam masala, and coconut milk, it’s a nutritious and comforting meal that’s quick to prepare and perfect as a light lunch or dinner option.

Ingredients

Grains & Legumes

  • 1⅛ cups quinoa (rinsed)
  • 1 cup frozen peas (petits pois)

Liquids

  • 1½ cups water
  • 3 tablespoons coconut milk

Oils & Fats

  • 2 tablespoons coconut oil

Spices & Seasonings

  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion seeds
  • ⅔ teaspoon garam masala powder
  • ⅔ teaspoon coriander powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon chilli flakes
  • 1 bay leaf

Fresh Herbs & Aromatics

  • 1 tablespoon fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • Cilantro/fresh coriander for garnish, finely chopped

Instructions

  1. Heat Spices and Aromatics: In a pot, warm the coconut oil over medium heat. Add turmeric, cumin, onion seeds, garam masala, coriander powder, bay leaf, ginger, and garlic. Cook gently for about 2 minutes, stirring often to release the aromas without burning the spices.
  2. Add Quinoa: Stir in the rinsed quinoa thoroughly to coat it well with the spiced oil and aromatics.
  3. Add Water and Simmer: Pour in the water and add the sea salt. Cover the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, stirring occasionally until all the water has been absorbed. About 10 minutes into cooking, warm the frozen peas by placing them in a bowl covered with hot water for a few minutes, then strain.
  4. Finish and Serve: Remove the pot from heat. Stir in the warmed peas and coconut milk. Adjust seasoning if needed. Garnish with freshly chopped cilantro and serve hot.

Notes

  • Heat the spices gently and briefly to avoid burning and to maximize their flavor.
  • No need to pre-soak the quinoa before cooking.
  • Best served hot for optimal taste and texture.
  • Store leftovers in the refrigerator for up to 3 days; add a splash of water when reheating to loosen the mixture if needed.
  • Freeze the quinoa pilaf for up to 3 months for convenient meal prep.

Find it online: https://flavorspath.com/easy-vegan-curried-quinoa-with-coconut-milk-and-peas-recipe/