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Vegan Thai Green Curry with Quinoa and Vegetables
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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.
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

Ingredients

From Pantry

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

Calories: 346kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Sodium: 7mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3544IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 4mg