Super-Green Curry with Quinoa Rice Recipe
Introduction
This super-green curry with quinoa rice is a vibrant, nutritious meal packed with fresh greens and hearty chickpeas. It’s easy to prepare and full of comforting flavors, perfect for a wholesome weeknight dinner.
Ingredients
- 75g quinoa
- 75g rice
- 1 tsp oil
- 1/2 red onion, chopped
- 1/2 tsp cumin seeds
- 50g kale
- 150g baby spinach leaves
- 1/4 tsp turmeric
- 400g can chickpeas, drained
- Squeeze of lemon juice, to serve
- 1-2 tsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
Instructions
- Step 1: In a large microwave-safe bowl, combine the quinoa and rice. Wash and rinse them three times to remove any bitterness.
- Step 2: Add 320ml boiling water to the bowl, cover, and microwave on high for 10 minutes. Let it rest for 5 minutes, then fluff with a fork to separate the grains.
- Step 3: While the rice cooks, heat 1 tsp oil in a large pan over medium heat. Fry the chopped onion for 5-7 minutes until soft and lightly browned.
- Step 4: Add the cumin seeds and stir for 1 minute to release their aroma without burning.
- Step 5: Stir in the kale, spinach, turmeric, and a pinch of salt. Pour in 250ml boiling water, cover, and cook for 10-15 minutes, stirring halfway through to prevent sticking.
- Step 6: Transfer the cooked greens to a blender and let cool slightly. Blend until smooth to create a creamy curry base.
- Step 7: Return the blended mixture to the pan and stir in the drained chickpeas. Cook over low heat for 5 minutes until heated through.
- Step 8: For the tadka, heat 1-2 tsp olive oil in a small pan over medium heat. Fry the garlic and red chilli slices for 2-3 minutes until fragrant.
- Step 9: Quickly pour the garlic and chilli tadka over the curry just before serving. Add a squeeze of lemon juice, and serve the curry alongside the fluffy quinoa rice.
Tips & Variations
- Use fresh spinach instead of baby spinach if preferred; it will cook down more quickly.
- For extra protein, add tofu cubes or cooked chicken along with the chickpeas.
- If you don’t have a microwave, cook the quinoa and rice on the stovetop using a 2:1 water-to-grain ratio until tender.
- Adjust the red chilli amount to your heat preference or omit for a milder curry.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Quinoa rice can be stored separately and reheated with a sprinkle of water to keep it fluffy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of kale and spinach?
Yes, you can substitute with other greens like Swiss chard, collard greens, or mustard greens. Adjust cooking time as needed since some greens cook faster.
Is this recipe vegan and gluten-free?
Yes, this curry is naturally vegan and gluten-free, making it suitable for many dietary preferences and restrictions.
Print
Super-Green Curry with Quinoa Rice Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy super-green curry paired with fluffy quinoa and rice, packed with leafy greens, chickpeas, and aromatic spices. Perfect for a nutritious and flavorful vegetarian meal.
Ingredients
Scale
Grains
- 75g quinoa
- 75g rice
- 320ml boiling water (for cooking grains)
Curry
- 1 tsp oil
- 1/2 red onion, chopped
- 1/2 tsp cumin seeds
- 50g kale
- 150g baby spinach leaves
- 1/4 tsp turmeric
- Pinch of salt
- 250ml boiling water (for curry)
- 400g can chickpeas, drained
Tadka (Tempering)
- 1–2 tsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chili, thinly sliced
To Serve
- Squeeze of lemon juice
Instructions
- Cook the quinoa and rice: In a large microwave-safe bowl, combine the quinoa and rice. Rinse thoroughly by washing and rinsing three times. Add 320ml boiling water, cover, and microwave on high for 10 minutes. Let it rest covered for 5 minutes, then fluff the grains gently with a fork to separate them.
- Sauté onions and toast cumin seeds: While grains are cooking, heat 1 tsp oil in a large pan over medium heat. Add the chopped red onion and fry for 5-7 minutes until it becomes soft and lightly browned. Add 1/2 tsp cumin seeds and stir continuously for 1 minute to prevent burning and release their aroma.
- Add greens and spices: Add the kale, baby spinach leaves, turmeric, and a pinch of salt to the pan. Pour in 250ml boiling water. Cover and cook on medium heat for 10-15 minutes, stirring once halfway through, until the greens are tender.
- Blend the green curry base: Transfer the cooked greens mixture to a blender and allow it to cool for a few minutes. Blend until smooth to create a creamy curry base. Return the blended mixture to the pan.
- Add chickpeas and heat through: Stir the drained chickpeas into the green curry base. Cook over low heat for 5 minutes to heat through and allow flavors to combine.
- Prepare the tadka (tempering): In a small pan, heat 1-2 tsp olive oil over medium heat. Add the thinly sliced garlic and red chili. Fry for 2-3 minutes until the garlic is golden and fragrant. Quickly pour this tadka over the curry to add a burst of flavor.
- Serve: Serve the super-green curry hot with the fluffy quinoa and rice. Add a squeeze of lemon juice on top for a fresh, tangy finish.
Notes
- Microwaving the grains is a quick and convenient alternative to stovetop cooking.
- The tadka adds a lovely aromatic finish; don’t skip it for best flavor.
- This dish is vegetarian and can be made vegan by ensuring all oils used are plant-based.
- Adjust the chili amount according to your heat preference.
- If you do not have a microwave, you can cook the grains on the stovetop using a rice cooker or pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Microwaving and Frying
- Cuisine: Indian-inspired
Keywords: green curry, quinoa rice, kale curry, spinach curry, chickpea curry, healthy vegetarian curry, microwave quinoa, Indian spices
