Thai Green Curry Veggie Quinoa

4 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

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: People

Calories: 469kcal

Author: Rupali Agarwal

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

US Customary - Metric

Instructions

Pressure Cooker (Instant Pot Method):

Start the IP in sauté mode on high heat and add two tablespoon oil.
2 tbs 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.
250 g Tofu
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.
10 g Ginger, 50 g Celery
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
Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery.
6 tablespoon Homemade Thai Green Curry Paste
Roast it for 30 seconds.
Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.
1 lb Asparagus, 80 g Eggplant
Add washed and drained raw quinoa.
1 cup Quinoa
Now add coconut milk, water and salt. Mix well to combine all ingredients.
½ cup Coconut Milk, ½ teaspoon 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.
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
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 tablespoon Lime Juice, 5 g Thai basil
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.
2 tbs Oil, 10 g Ginger, 50 g Celery, 150 g Onion
Continue sauteing and add bok choy stems.
70 g Bok choy
Add asparagus and mix
1 lb Asparagus
Add cauliflower and continue sauteing.
100 g Cauliflower
Now add broccoli and mix.
90 g 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
Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
6 tablespoon Homemade Thai Green Curry Paste
You could add tofu now or add crisp tofu on top before serving.
250 g Tofu
After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
½ cup Coconut Milk
Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
1 cup Quinoa
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 tablespoon 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