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Home » Recipe Type » Instant Pot Recipes » Thai Green Curry Veggie Quinoa

Thai Green Curry Veggie Quinoa

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Easy Instant Pot recipe for veggie quinoa flavoured with vegan Thai Green Curry, 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 a tight schedule. Your whole family will devour into this veggie Quinoa delicacy, leaving them asking for more as their palate would be gratified.  

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

If health benefits play a major role in selection of recipes you make, then this Thai Veggie Quinoa 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 the kitchen. Busy families also want to put healthy and fresh meals on the family dinner table. This Thai Green Curry Veggie 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 an 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 Thai green curry paste. Most people would usually buy it from a store assuming it is complicated to make. More affluent 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

Another 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 for 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 a dairy-free option.

Vegan Thai Green Curry with Quinoa and Vegetables

Veggie Quinoa Recipe

My followers know that I am always trying to switch from rice to quinoa to add more quinoa to 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 a cold salad. Most cooked quinoa recipes, such as this vegetarian Thai green curry recipe use a 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 Thai Green curry veggie quinoa is for you. Quinoa has a much lower amount of carbohydrates, compared to the same serving size of rice, and at the same time has a much higher plant-based protein content with all 9 amino acids.  It also has a low glycemic index to help control blood sugar and is 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, lemongrass, 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

Thai Green Curry Veggie 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 a one-pot meal or with other accompaniments in any meal. Leftovers 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

What are we waiting on? Let’s gatyher all the ingredients and get started!

Ingredients for Vegan Thai Green Curry with Quinoa and Vegetables
Vegan Thai Green Curry with Quinoa and Vegetables
4 from 2 votes

Thai Green Curry Veggie Quinoa

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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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Thai
Keyword: Thai green Curry, Thai Green Curry Quinoa, Vegan Thai Green Curry, Vegetarian Thai Green Curry, Veggie Quinoa
Servings: 4 People
Calories: 469kcal
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
  • 1/2 tsp 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 1/2 bunch chopped
  • 100 g Cauliflower 1 cup florets
  • 90 g Broccoli 1 cup florets
  • 80 g Eggplant 1/2 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 1/2 of each or 2 cups chopped into 1 in pieces
  • 75 g Snap peas 1/2 cup
  • 5 g Cilantro Handful or 1/4 cup chopped
  • 5 g Thai basil Handful or 1/4 cup chopped
  • 26 g Scallion Handful or 1/4 cup chopped
  • 250 g Tofu 1 cup in 1 in cubes
  • 2 tbsp Lime Juice Juice of half medium sized lime
US Customary – Metric

Instructions

Pressure Cooker (Instant Pot Method):

  • Start the IP in sauté mode on high heat and add two tbsp oil.
    2 tbs Oil
    oil being added to IP
  • 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.
    250 g Tofu
    Tofu being prepped for thai green curry quinoa
  • Take it out and keep it aside when done.
    fried tofu for thai green curry quinoa
  • Add ginger and celery in the left-over oil; sauté it on high for a minute.
    10 g Ginger, 50 g Celery
    ginger and celery being added
  • After that add onions and bok choy stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
    150 g Onion, 70 g Bok choy
    Onion and bok choy being added
  • Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery.
    6 tbsp Homemade Thai Green Curry Paste
    homemade thai green curry paste cubes being added
  • Roast it for 30 seconds.
    mixture after roasting with thai green curry paste
  • Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.
    1 lb Asparagus, 80 g Eggplant
    Mixture after adding more vegetables
  • Add washed and drained raw quinoa.
    1 cup Quinoa
    washed and dried quinoa added to the recipe
  • Now add coconut milk, water and salt. Mix well to combine all ingredients.
    1/2 cup Coconut Milk, 1/2 tsp Salt
    Mixture after adding liquids and salt
  • 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.
    Thai green curry quinoa after being cooked in IP and natural release
  • Then fluff the quinoa with light hand and add rest of the vegetables (zucchini, squash, bell peppers, cauliflowers, broccoli and snap-peas.
    100 g Cauliflower, 90 g Broccoli, 300 g Zucchini, 200 g Mix color peppers, 75 g Snap peas
    Added more vegetable after pressure cooking once.
  • 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.
    5 g Cilantro, 26 g Scallion, 2 tbsp Lime Juice, 5 g Thai basil
    adding green and lime juice to thai green curry quinoa
  • 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.
    Spoon full of Thai Green Curry Quinoa ready to serve

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.
    2 tbs Oil, 10 g Ginger, 50 g Celery, 150 g Onion
    Onions being sauted for thai green curry quinoa
  • Continue sauteing and add bok choy stems.
    70 g Bok choy
    Box choy added to mix
  • Add asparagus and mix
    1 lb Asparagus
    Added cauliflower and continuing saute
  • Add cauliflower and continue sauteing.
    100 g Cauliflower
    added cauliflower and continuing to saute
  • Now add broccoli and mix.
    90 g Broccoli
    Mix after adding broccoli
  • Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
    300 g Zucchini, 200 g Mix color peppers, 75 g Snap peas, 80 g Eggplant
    All vegetable added to thai green curry quinoa mix
  • Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
    6 tbsp Homemade Thai Green Curry Paste
    Added homemade thai green curry cubes to the recipe
  • You could add tofu now or add crisp tofu on top before serving.
    250 g Tofu
    Added tofu to the recipe mix
  • After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
    1/2 cup Coconut Milk
    Simmering after adding coconut milk
  • Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
    1 cup Quinoa
    Added quinoa and water to the recipe
  • 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.
    5 g Cilantro, 5 g Thai basil, 26 g Scallion, 2 tbsp Lime Juice
    Veg Thai Green Curry Quinoa

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 Facts
Thai Green Curry Veggie Quinoa
Amount Per Serving
Calories 469 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 351mg15%
Potassium 1275mg36%
Carbohydrates 52g17%
Fiber 11g46%
Sugar 11g12%
Protein 20g40%
Vitamin A 2604IU52%
Vitamin C 119mg144%
Calcium 218mg22%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate

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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.

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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

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