Easy Curry in a Hurry,  packs a heap Easy Curry in a Hurry,  packs a heap of nutritional value with all the veggies and quinoa. It's quick and easy to make. Served over quinoa, you get protein and fibre with low carbs. Forever Fit, Duncanof nutritional value with all the veggies and quinoa. This Easy Curry sauce served over quinoa provides a good amount of protein and fibre with low carbs.

Sometimes we just gotta get dinner on the stove and eat without a whole lot of fuss. The curry and quinoa combined with your favourite veggies makes a delicious vegan option and you can swap out any of the vegetables for whatever is in your fridge that day. Make a large batch and serve over ... everything : ) 

Serves: 4 -6


1 cup quinoa


2 Tbsp coconut or olive oil

1 onion, diced

4 cloves garlic, minced

2 Tbsp fresh grated ginger (or 1 tsp ground)

1 cup broccoli florets, diced

1 cup diced carrots

1 cup diced tomato

1 cup snow peas (loosely cut)

1.5 Tbsp curry powder

Pinch cayenne or 1 dried red chili, diced (optional for heat)

2 14-ounce cans light coconut milk

1 cup veggie stock

Sea salt and black pepper to taste

For serving; optional

Fresh lemon juice

Cilantro, mint and/or basil

Red pepper flake



  • Wash quinoa thoroughly in a fine mesh strainer.
  • Add to a medium saucepan over medium heat and toast for 3 minutes.
  • Add 2 cups water. Bring to a boil, then reduce heat to simmer.
  • Cover and cook for 15 minutes or until the quinoa is light, fluffy and liquid is absorbed. Set aside until serving.

Curry Sauce

  • Heat coconut oil in large pot or sauce pan to medium heat.
  • Stir in, onion, garlic, ginger, carrot, broccoli and salt and pepper.
  • Cook, stirring frequently, until softened – about 5 minutes.
  • Add curry powder, cayenne, veggie stock, coconut milk, salt and stir.
  • Bring to a simmer then reduce heat slightly, continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  • Serve over quinoa and garnish with fresh lemon juice and herbs.

Adapted from Minimalist Baker