Quinoa w/ Coconut, Carrots, & Curry 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.
Equipment
- Large Pot
- Stovetop
Ingredients
- 1/2 lbs. mini potatoes diced
- 2 carrots sliced
- 1/4 yellow onion diced
- 2 jalapeños minced
- 1 tbsp. ginger minced
- 1 tbsp. turmeric minced
- dash cumin
- dash coriander
- dash chili powder
- 1 can coconut milk
- 1 can water
- 1 c. quinoa
Instructions
- 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.