How to Make Colorful Roasted Vegetable and Quinoa Curry

Simple Summary

This vibrant Roasted Vegetable and Quinoa Curry combines the nutty flavor of quinoa with a medley of caramelized roasted vegetables, all enveloped in a rich, aromatic curry sauce. It's a hearty, nutritious meal that's both comforting and exotic.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 small eggplant, cubed
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.

3. While quinoa cooks, prepare the vegetables. In a large bowl, toss sweet potato, bell pepper, zucchini, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper.

4. Spread vegetables on a large baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

5. In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.

6. Add curry powder to the skillet and toast for 30 seconds, stirring constantly.

7. Pour in the coconut milk and tomato paste, whisking to combine. Simmer for 5 minutes to allow flavors to meld.

8. Add the roasted vegetables and chickpeas to the curry sauce, stirring gently to coat. Simmer for an additional 5 minutes.

9. Fluff the cooked quinoa with a fork and divide it among serving bowls.

10. Spoon the vegetable curry over the quinoa.

11. Garnish with fresh cilantro and serve with lemon wedges on the side.

Chef's Notes

• For added protein, consider adding cubed tofu or tempeh to the roasted vegetables.
• Customize the vegetable mix based on seasonal availability or personal preference.
• To reduce spiciness, start with 1 tablespoon of curry powder and adjust to taste.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• For a creamier curry, use full-fat coconut milk. For a lighter version, opt for light coconut milk.

Nutritional Info

Per serving (approximate): 450 calories, 22g protein, 60g carbohydrates, 20g fat. This dish is high in fiber, vitamins A and C, and provides a good source of plant-based protein. The quinoa offers complete protein, while the variety of vegetables contributes to a wide range of vitamins and minerals.

Serving Suggestions

Serve this colorful curry with a side of warm naan bread or brown rice for extra heartiness. A dollop of plain Greek yogurt can add a cool contrast to the warm spices. For a complete meal, pair with a simple cucumber and tomato salad dressed with lemon juice. This dish is perfect for a cozy dinner at home or as an impressive offering for a vegetarian dinner party.