• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Enhance Your Palate logo

Enhance Your Palate

Healthy Vegetarian Recipes

  • Recipes
    • Appetizers
    • Desserts and Sweets
    • Drinks
    • Soups
    • Entrees
    • Breakfast Recipes
    • Healthy Snacks
    • Meal Planning
      • Vegetarian Dinners Ideas
      • Vegetarian One-Pot Meals
      • Party Menu Ideas
    • All Recipes
  • Shop
    • Healthy Snacks
    • Experiences
    • Cart
    • Checkout
  • Culinary Experience
  • Party Themes
  • About
    • About Rupali
    • Contact
  • Search
Home » Recipe Type » Instant Pot Recipes » Vegan Thai Green Curry with Quinoa and Vegetables

Vegan Thai Green Curry with Quinoa and Vegetables

Vegan Thai Green Curry with Quinoa and Vegetables
Vegan Thai Green Curry with Quinoa
Share
Share109
Tweet
Pin190
Yum
WhatsApp
299 Shares
Jump to Recipe Print Recipe

Easy Instant Pot recipe for vegan Thai Green Curry with Quinoa and assorted fresh vegetables, that could also be modified to make gluten free.  Do most of the preparation over the weekends and then prepare a quick fresh meal during weeknights with tight schedule. Your whole family will devour into this vegan Thai Green Curry Quinoa delicacy, leaving them asking for more as their palate would be gratified.  

If health benefits play a major role in selection of recipes you make, then this Vegetarian Thai Green Curry with Quinoa and Spring Vegetables recipe is for you.

Easy Weeknight Dinner Recipe for Busy Families

Cooking is not just for those who have a lot of pleasure time to spend in kitchen. Busy families also want to put healthy and fresh meals on the family dinner table. This vegetarian Thai Green Curry Quinoa recipe is one such dish for hard working families. You can make the Thai Green Curry paste over the weekend and freeze it. Then during the weekdays, just saute the vegetables of your choice in Instant pot, add quinoa, frozen curry paste cubes and coconut milk. Let the IP (Instant Pot) cook while you set up the dinner table and your warm fresh healthy meal will be ready just-in-time.

Vegan Thai Green Curry with Quinoa and Vegetables

Made-from-Scratch with No Preservatives or other Adulterants

 One of the key ingredients for any Thai green curry recipe is the Thai green curry paste. Most people would usually buy it from a store assuming it is complicated to make. More effluent and health conscious consumers will go for the high-end organic brands of green curry paste. However, you’ll be surprised to see how simple it is to make your own Thai Green Curry paste from scratch at home and then store it for extended use later. Please refer to EYPs Thai Green Curry Paste recipe for step by step guidance on how to make your own paste at home.

Vegan Thai Green Curry Paste

Modify Recipe Based on Taste or Dietary Preference

Other big advantage of making Thai Green Curry paste at home is that you can modify the ingredients as you need. For example, I need my Thai curry paste to be vegetarian and especially do not like the smell or taste of fish oil. So, my recipe of that green curry paste is completely vegetarian and has no fish oil . To make it Gluten free and wheat free substitute soy sauce with Tamari.

When it comes to adding vegetables to curry, I struggle with what to add and what to leave. You can pick the vegetable you want to add based on your preference. Sometimes, I pick based on what is available at home, while other times I may pick just based on taste or health benefits. In this recipe, I have used onions, Bok choy, Asparagus, Cauliflower, Broccoli, Eggplant, Zucchini and Mix color peppers. I also add Indian Cottage cheese (Paneer) or Tofu for dairy free option.

Vegan Thai Green Curry with Quinoa and Vegetables

Vegetarian Quinoa Recipe

My followers know that I am always trying to switch from rice to quinoa to add more quinoa in my family’s daily diet. I have several recipes on my blog, where I have substituted rice with quinoa while keeping the same mouthwatering flavors.  For example, Mexican Quinoa is a modified healthy version of Mexican Fried rice. In this Vegetarian Thai Green Curry Quinoa recipe, I have substituted Quinoa for rice. Quinoa is now available in different varieties among which red, black and white varieties are most popular. Red and black quinoa are commonly used in cold salad. Most cooked quinoa recipes, such as this vegetarian Thai green curry recipe uses creamy white variety of quinoa. Finally, substituting rice for quinoa allows you to serve this dish as a one pot meal.

Healthy Family Meal – Loaded with Veggies

If health benefits play a major role in your selection of recipes to make, then this vegetarian Thai Green curry with quinoa and spring vegetables recipe is for you. Quinoa has much lower amount of carbohydrates, compared to the same serving size of rice, and at the same time has much higher plant-based protein content with all 9 amino acids.  It also has low glycemic index for help controlling blood sugar and high in anti-oxidants.

Vegan Thai Green Curry with Quinoa and Vegetables

This recipe is loaded with green healthy vegetables, roots and herbs like bok choy, asparagus, cauliflower, broccoli, eggplant, zucchini, mix color peppers, lemon grass, green Thai chilies, galangal, cilantro and basil to name a few. Go wild on your veggie shopping!

Serve as One-Pot-Meal or as Part of more Elaborate Dinner Menu

Vegetarian Thai Green Curry Quinoa is a warm, comforting, satisfying and rich in flavors dish that will excite your taste buds, and satiate your appetite. This dish may be served alone as one-pot-meal or with other accompaniments in any meal. Left overs work great to pack as lunch for the next day.

Vegan Thai Green Curry with Quinoa and Vegetables
Vegan Thai Green Curry with Quinoa and Vegetables

Vegan Thai Green Curry Quinoa Ingredients:

Ingredients for Vegan Thai Green Curry with Quinoa and Vegetables

From Pantry

  • Quinoa – 1 cup
  • Homemade Green Thai Curry Paste – 6 tbs
  • Coconut Milk – 1/2 cup
  • Roasted Cashews for topping – 1/4 cup
  • Oil – 2 tbs
  • Spices
    • Salt to taste

Produce

  • Ginger – 1″ piece
  • Celery – 2 stalk
  • Onions – 1 medium sized chopped in 1 in cubes
  • Bok Choy – 1 cup chopped in cubes, only stems
  • Asparagus – 1/2 bunch chopped
  • Cauliflower – 1 cup florets
  • Broccoli – 1 cup florets
  • Eggplant – 1/2 Italian eggplant chopped into 1 in cubes
  • Zucchini – 1 big or 2 small chopped into 1 in cubes
  • Mix color peppers – 1/2 of each or 2 cups chopped into 1 in pieces
  • Snap Peas – 1/2 cup
  • Cilantro – Handful or 1/4 cup chopped
  • Thai basil – Handful or 1/4 cup chopped
  • Scallion – Handful or 1/4 cup chopped
  • Tofu – 1 cup in 1 in cubes
  • Lime Juice – 2 tbsp or juice of half medium sized lime

Above list of vegetables is what I used. You may adjust the quantity and add or remove as per your preference or availability.

Pressure Cooker (Instant Pot) Method:

  1. Start the IP in sauté mode on high heat and add two tbsp oil.
  2. Prepare the tofu for sauté by pressing tpfu wrapped in kitchen paper towel between palms to squeeze the water out. Then crisp cubed tofu in the pan for two minute each side.

  3. Take tofu out and keep it aside when done.
  4. Add ginger and celery in the left-over oil; sauté it on high for a minute. 

  5. After that add onions and bok choy stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness. 

  6. Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery. Roast it for 30 seconds. 

  7. Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.

  8. Add washed and drained raw quinoa.
  9. Now add coconut milk, water and salt.

  10. Mix well to combine all ingredients.
  11. Close the Instant pot lid. Cancel the saute mode and set on high pressure cook for ZERO minutes. 
  12. Let the pressure release naturally. Open the lid, once the pressure is completely released.
  13. Then fluff the quinoa with light hand and add rest of the vegetables (zucchini, squash, bell peppers, cauliflowers, broccoli and snap-peas.
  14. Mix all ingredients to incorporate into cooked quinoa.
  15. 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.
  16. Let the pressure release naturally. Open the lid, once the pressure is completely released.
  17. 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. 

  18. 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:

  1. Heat oil in a wide pan. Add ginger, celery and onions when oil is hot. Don’t cook too much. Let it be crispy.
    2016-8-20 Thai Green Curry Quinoa Step 01
  2. Continue sauteing and add bok choy stems.
    2016-8-20 Thai Green Curry Quinoa Step 02
  3. Add asparagus and mix.
    2016-8-20 Thai Green Curry Quinoa Step 03
  4. Add cauliflower and continue sauteing.
    2016-8-20 Thai Green Curry Quinoa Step 04
  5. Now add broccoli and mix.
    2016-8-20 Thai Green Curry Quinoa Step 05
  6. Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
    2016-8-20 Thai Green Curry Quinoa Step 06
  7. Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer. 
    2016-8-20 Thai Green Curry Quinoa Step 07
  8. You could add tofu now or add crisp tofu on top before serving.  
    2016-8-20 Thai Green Curry Quinoa Step 08
  9. After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
    2016-8-20 Thai Green Curry Quinoa Step 09
  10. Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
    2016-8-20 Thai Green Curry Quinoa Step 10
  11. 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.

2016-8-20 Thai Green Curry Quinoa Featured 22

Recipe Variation: Another way of serving is to cook quinoa separately and then serve Thai curry over the quinoa or on side. But with the above method, quinoa absorbs the most flavor of green Thai curry.

“For pleasure has no relish unless we share it.” 

― Virginia Woolf, The Common Reader

If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.

Other Quinoa Recipes on EYP:

Vegan Thai Green Curry with Quinoa and Vegetables

Vegan Thai Green Curry with Quinoa and Vegetables

Mexican Quinoa Recipe with beans and vegetables

Mexican Quinoa

Veggie Bean Quinoa Cutlets - Enhance Your Palate

Veggie Bean Quinoa Cutlets

Vegan Thai Green Curry with Quinoa and Vegetables
5 from 1 vote

Vegan Thai Green Curry with Quinoa and Vegetables

Easy Instant Pot recipe for vegetarian, vegan and gluten free Thai Green Curry with Quinoa and assorted fresh vegetables.  Easy Weeknight Dinner Recipe for Busy Families. Made-from-Scratch
with 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.
Review Print Pin Share
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: Thai
Keyword: Thai green Curry, Thai Green Curry Quinoa, Vegan Thai Green Curry, Vegetarian Thai Green Curry
Servings: 4 People
Calories: 346kcal
Author: Rupali Agarwal

Ingredients

From Pantry

  • 1 cup Quinoa
  • 6 tbsp Homemade Thai Green Curry Paste
  • 1/2 cup Coconut Milk
  • 1/4 cup Cashews Roasted for topping
  • 2 tbs Oil
  • Salt As per taste

Produce

  • Ginger 1″ piece
  • Celery 2 stalk
  • Onion 1 medium sized chopped in 1 in cubes
  • Bok choy 1 cup chopped in cubes only stems
  • Asparagus 1/2 bunch chopped
  • Cauliflower 1 cup florets
  • Broccoli 1 cup florets
  • Eggplant 1/2 Italian eggplant chopped into 1 in cubes
  • Zucchini 1 big or 2 small chopped into 1 in cubes
  • Mix color peppers 1/2 of each or 2 cups chopped into 1 in pieces
  • Snap peas 1/2 cup
  • Cilantro Handful or 1/4 cup chopped
  • Thai basil Handful or 1/4 cup chopped
  • Scallion Handful or 1/4 cup chopped
  • Tofu 1 cup in 1 in cubes
  • 2 tbsp Lime Juice Juice of half medium sized lime

Instructions

Pressure Cooker (Instant PoMethod:

  • Start the IP in sauté mode on high heat and add two tbsp oil.
  • Prepare the tofu for sauté by pressing tpfu 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.
  • 2016-8-20 Thai Green Curry Quinoa Step 01
  • Continue sauteing and add bok choy stems.
  • 2016-8-20 Thai Green Curry Quinoa Step 02
  • Add asparagus and mix.
  • 2016-8-20 Thai Green Curry Quinoa Step 03
  • Add cauliflower and continue sauteing.
  • 2016-8-20 Thai Green Curry Quinoa Step 04
  • Now add broccoli and mix.
  • 2016-8-20 Thai Green Curry Quinoa Step 05
  • Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
  • 2016-8-20 Thai Green Curry Quinoa Step 06
  • Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
  • 2016-8-20 Thai Green Curry Quinoa Step 07
  • You could add tofu now or add crisp tofu on top before serving.
  • 2016-8-20 Thai Green Curry Quinoa Step 08
  • After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
  • 2016-8-20 Thai Green Curry Quinoa Step 09
  • Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
  • 2016-8-20 Thai Green Curry Quinoa Step 10
  • 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 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 the above and add mushrooms, carrots, snap peas, etc. The thai curry paste in the above ingredient list is a home made paste (click here for the recipe). If you are using a store bought paste than quantity may have to be adjusted based on the paste flavor.
Nutrition Facts
Vegan Thai Green Curry with Quinoa and Vegetables
Amount Per Serving
Calories 346 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Sodium 7mg0%
Potassium 355mg10%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 3544IU71%
Vitamin C 4mg5%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

Simply Delicious Recipes

Get all of my best recipes sent to you.

Subscribe to receive new recipes straight to your inbox.

No spam! Only for new recipe notifications.
Loading
Navratan Pulao
Posted in: Dairy Free, Easy and Quick Recipes, Egg Free, Entrees, Gluten Free, High Fiber, Instant Pot Recipes, Low Carb, Low Sugar, Pressure Cooking, Sauteing, Vegan, Vegetarian Quinoa Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sidebar

Rupali Agarwal photo

Meet Rupali

Welcome to Enhance Your Palate where I love to share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.

LEARN MORE

Enhance Your Palate logo
  • Home
  • Recipes
  • Shop
  • Culinary Experience
  • Party Themes
  • About
  • Contact

Copyright © 2021 · Enhance Your Palate · All Rights Reserved · Website by Thomson Web Services · Powered by Mai Theme

Back to top
  • Privacy Policy
  • Terms and Conditions