Thai Green Curry Veggie Quinoa
User Reviews
4.0
6 reviews
Good
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 People
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Calories
469 kcal
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Course
Side Dish, Main Course
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Cuisine
Thai
Thai Green Curry Veggie Quinoa
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Easy Instant Pot recipe for vegetarian, vegan and gluten free Thai Green Curry Veggie Quinoa. Easy Weeknight Dinner Recipe for Busy Families. Made-from-Scratchwith No Preservatives or other Adulterants. Modify Recipe Based on Taste or Dietary Preference. Healthy Family Meal – Loaded with Veggies . Serve as One-Pot-Meal or as Part of more Elaborate Dinner Menu.
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Ingredients
From Pantry
- 1 cup quinoa
- 6 tablespoon Homemade Thai Green Curry Paste
- ½ cup coconut milk
- ¼ cup cashews Roasted for topping
- 2 tbs oil
- ½ teaspoon salt As per taste
Produce
- 10 g ginger 1″ piece
- 50 g celery 2 stalk
- 150 g onion 1 medium sized chopped in 1 in cubes
- 70 g bok choy 1 cup chopped in cubes only stems
- 1 lb asparagus ½ bunch chopped
- 100 g cauliflower 1 cup florets
- 90 g broccoli 1 cup florets
- 80 g eggplant ½ Italian eggplant chopped into 1 in cubes
- 300 g zucchini 1 big or 2 small chopped into 1 in cubes
- 200 g Mix color peppers ½ of each or 2 cups chopped into 1 in pieces
- 75 g snap peas ½ cup
- 5 g cilantro Handful or ¼ cup chopped
- 5 g Thai basil Handful or ¼ cup chopped
- 26 g scallion Handful or ¼ cup chopped
- 250 g tofu 1 cup in 1 in cubes
- 2 tablespoon lime juice Juice of half medium sized lime
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Instructions
Pressure Cooker (Instant Pot Method):
- Start the IP in sauté mode on high heat and add two tablespoon oil.
- Prepare the tofu for sauté by pressing tofu wrapped in kitchen paper towel between palms to squeeze the water out. Then crisp cubed tofu in the pan for two minute each side.
- Take it out and keep it aside when done.
- Add ginger and celery in the left-over oil; sauté it on high for a minute.
- After that add onions and bok choy stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
- Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery.
- Roast it for 30 seconds.
- Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.
- Add washed and drained raw quinoa.
- Now add coconut milk, water and salt. Mix well to combine all ingredients.
- Close the Instant pot lid. Cancel the saute mode and set on high pressure cook for ZERO
- Let the pressure release naturally. Open the lid, once the pressure is completely released.
- Then fluff the quinoa with light hand and add rest of the vegetables (zucchini, squash, bell peppers, cauliflowers, broccoli and snap-peas.
- Mix all ingredients to incorporate into cooked quinoa.
- Close the lid again and set IP on low pressure for ZERO This will allow the vegetable to get cooked with steam without getting mushy.
- Let the pressure release naturally. Open the lid, once the pressure is completely released.
- Now the Thai green curry quinoa is cooked. Add lime juice of half lime and handful of chopped cilantro, Thai basil and scallion into quinoa and combined everything.
- Stir one last time to incorporate all the flavors into Thai Green Curry Quinoa. After transferring to the serving plate, top it with crisp tofu and roasted cashews.
Stove Top Method:
- Heat oil in a wide pan. Add ginger, celery and onions when oil is hot. Don’t cook too much. Let it be crispy.
- Continue sauteing and add bok choy stems.
- Add asparagus and mix
- Add cauliflower and continue sauteing.
- Now add broccoli and mix.
- Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
- Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
- You could add tofu now or add crisp tofu on top before serving.
- After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
- Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
- Once all the liquid is absorbed by quinoa and if it is cooked, just fluff it with a fork. Add cilantro, Thai basil, scallions and lime juice.
Notes
- Recipe Variation: Another way of serving is to cook quinoa separately and then serve Thai curry over the quinoa or on the side. But with the above method, quinoa absorbs the most flavor of green Thai curry.
- In ingredients - List of vegetables is what we used. You may adjust the quantity and add or remove as per your preference or availability. For example, you may skip some of the above and add mushrooms, carrots, snap peas, etc. The Thai curry paste in the above ingredient list is a homemade paste (click here for the recipe). If you are using a store-bought paste then quantity may have to be adjusted based on the paste flavor.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
52g
(17%)
Protein
20g
(40%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
1g
Sodium
351mg
(15%)
Potassium
1275mg
(36%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
2604IU
(52%)
Vitamin C
119mg
(132%)
Calcium
218mg
(22%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 351mg | 15% |
| Potassium | 1275mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 119mg | 132% |
| Calcium | 218mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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