Vegan Thai Green Curry with Quinoa and Vegetables

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.  

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.

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.

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.

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.

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 Quinoa Ingredients:

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.
   
2. Continue sauteing and add bok choy stems.
   
3. Add asparagus and mix.
   
4. Add cauliflower and continue sauteing.
   
5. Now add broccoli and mix.
   
6. Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
   
7. Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer. 
   
8. You could add tofu now or add crisp tofu on top before serving.  
   
9. After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
   
10. Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
    
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.

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

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Other Quinoa Recipes on EYP:

Mexican Quinoa Recipe

Veggie Bean Quinoa Cutlets

Mint Quinoa Pulao

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Print

Vegan Thai Green Curry with Quinoa and Vegetables

Prep Time

10 mins

Cook Time

20 mins

 

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.

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: 346 kcal

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
• 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
• 2 tbsp Lime Juice Juice of half medium sized lime

Instructions

Pressure Cooker (Instant PoMethod:

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. Take it out and keep it aside when done.
3. Add ginger and celery in the left-over oil; sauté it on high for a minute.
4. After that add onions and bok choy stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
5. Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery. Roast it for 30 seconds.
6. Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.
7. Add washed and drained raw quinoa.
8. Now add coconut milk, water and salt.
9. Mix well to combine all ingredients.
10. Close the Instant pot lid. Cancel the saute mode and set on high pressure cook for ZERO
11. Let the pressure release naturally. Open the lid, once the pressure is completely released.
12. Then fluff the quinoa with light hand and add rest of the vegetables (zucchini, squash, bell peppers, cauliflowers, broccoli and snap-peas.
13. Mix all ingredients to incorporate into cooked quinoa.
14. 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.
15. Let the pressure release naturally. Open the lid, once the pressure is completely released.
16. 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.
17. 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.
2. 2016-8-20 Thai Green Curry Quinoa Step 01
3. Continue sauteing and add bok choy stems.
4. 2016-8-20 Thai Green Curry Quinoa Step 02
5. Add asparagus and mix.
6. 2016-8-20 Thai Green Curry Quinoa Step 03
7. Add cauliflower and continue sauteing.
8. 2016-8-20 Thai Green Curry Quinoa Step 04
9. Now add broccoli and mix.
10. 2016-8-20 Thai Green Curry Quinoa Step 05
11. Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
12. 2016-8-20 Thai Green Curry Quinoa Step 06
13. Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
14. 2016-8-20 Thai Green Curry Quinoa Step 07
15. You could add tofu now or add crisp tofu on top before serving.
16. 2016-8-20 Thai Green Curry Quinoa Step 08
17. After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
18. 2016-8-20 Thai Green Curry Quinoa Step 09
19. Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
20. 2016-8-20 Thai Green Curry Quinoa Step 10
21. 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.

Recipe 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.