Vegetarian Green Coconut Curry with Quinoa Recipe

Name: Vegetarian Green Coconut Curry with Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa; 3 cups water; 4 tablespoons vegetable oil, divided in half; 2 medium eggplants, cut into 1-inch circles; 12 large shiitake mushrooms, sliced; 2 cans coconut milk (about 27 ounces); 1 cup of water; 5 tablespoons Thai green curry paste, see note; 1 tablespoon soy sauce; Juice from half a lime; 1/2 teaspoon fish sauce (optional); One 2-inch piece of ginger, peeled and julienned; 3 cloves of garlic, minced; 1 medium onion, cut in half then into thirds; 2 red bell peppers, cut into 1-inch chunks; 2 carrots, cut into 1-inch rounds; 2/3 pound baby bok choy, each cut in half; 1/2 cup Thai basil leaves

Servings: persons

1 1/2 cups quinoa
3 cups water
4 tablespoons vegetable oil, divided in half
2 medium eggplants, cut into 1-inch circles
12 large shiitake mushrooms, sliced
2 cans coconut milk (about 27 ounces)
1 cup of water
5 tablespoons Thai green curry paste, see note
1 tablespoon soy sauce
Juice from half a lime
1/2 teaspoon fish sauce (optional)
One 2-inch piece of ginger, peeled and julienned
3 cloves of garlic, minced
1 medium onion, cut in half then into thirds
2 red bell peppers, cut into 1-inch chunks
2 carrots, cut into 1-inch rounds
2/3 pound baby bok choy, each cut in half
1/2 cup Thai basil leaves

1
Add the quinoa and water to a medium-sized saucepan and bring to a boil.
2
Reduce the heat to low and cook, covered, for 12 minutes.
3
Remove from the heat and set aside.
4
Add 2 tablespoons of the vegetable oil to a large pot over medium high heat.
5
Add the eggplant and cook, stirring occasionally, until it begins to soften, about 10 minutes.
6
Remove the eggplant from the pan.
7
Using the same pan, add the remaining oil and the shiitake mushrooms.
8
Cook until the mushrooms brown, about 6 minutes.
9
Add the coconut milk, water, curry paste, soy sauce, lime juice, optional fish sauce, ginger, garlic and the cooked eggplant.
10
Bring to a boil then reduce the heat to medium low and simmer for 5 minutes.
11
Add the onion, pepper and carrots to the pan and cook for 2 minutes.
12
Stir in the bok choy and cook for 2 more minutes.
13
Remove from the heat and stir in the Thai basil.
14
Serve the curry on top of the quinoa.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups quinoa, 3 cups water, 4 tablespoons vegetable oil, divided in half, 2 medium eggplants, cut into 1-inch circles, and more.

Yes, Vegetarian Green Coconut Curry with Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Green Coconut Curry with Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions