I have just moved! And am in a curry mood. I made Curry w/ Carrots, Potatoes, Turmeric, & Runny Egg the other day. Which I have thoroughly enjoyed. But, now that I'm out of it, I have a dilemma. Either I make the exact same curry again because those are the ingredients that I have on hand! Or, I go grocery shopping. Determined not to go grocery shopping because having that kind of energy is not possible to muster at the present moment. I am making curry again! Or, more so, curry quinoa.
This is essentially the same curry that I made last week. Although with quinoa, instead of brown rice noodles, and chili powder, instead of cayenne. You could also follow the directions to make slow cooked curry on the stove and then use quinoa in the place of brown rice noodles for a full-flavored curry. Or toss everything into a rice cooker for a quick and easy curry-spiced quinoa! I did the midway point where I made it on the stove, but did so over about an hour.
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Variations of Curry Quinoa
I make a lot of quinoa and I make a lot of curry. So, it's about time that they ended up in the same dish together! I likely don't add quinoa to curry that much because I tend to make quinoa much more in the summer months. Whereas I cook curry more in the deep, dark depths of winter. Although I just made curry the other day and was feeling in the mood for something else! There are plenty of other variations of this dish, though. Quinoa is fun to work with and goes with a wide variety of flavors and spices.
This is a quick and easy curry-style quinoa with mini multi-colored potatoes, sliced carrots, onions, jalapeños, fresh ginger, fresh turmeric, coconut milk, and brown rice noodles with various Thai-inspired curry spices. In what I can only describe as: I couldn't figure out whether I wanted curry or a quinoa salad, so I combined both. Some of the most fun recipes are the ones where you mix and match your own favorite ingredients and just have fun with it. So, don't be afraid to make this simple vegan recipe your own.
Add all of the ingredients except for the quinoa to a large pot.
Bring to a boil and then reduce to a simmer.
Simmer for at least 45 hours. You want the liquid to reduce in half. If it’s reducing too quickly, add water and turn down the temperature. If it isn’t reducing fast enough, bring to a boil again and reduce to a slightly higher temperature.
Add quinoa and cook another 45 minutes, or according to the manufacturer's recommendation.
Serve either immediately or the next day.Curry will continue to the absorb the spices the more time passes. It’s one of those dishes that I like to make ahead of time because it often tastes better after the flavors have had time to set overnight.
Tips, Tricks, & Notes
If you don't want to cook this on the stove, you can make it in a large rice cooker. Just add all of the ingredients to the rice cooker, including the quinoa, and press the start button. It will cut the cooking time in half and should only take about 45 minutes. This is a little bit less like curry and more like quinoa! And it will have slightly less of a curry flavor because the spices have less time to cook in. But it is a quick and easy option.
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