I stumbled upon this recipe as a means to use up some excessive squash my garden was producing. I had given away zucchini and squash, but as you know, there are still more that come. Because I love both quinoa and curry, this mixture was sure to win big. I doubled the recipe below so there would be left overs to take to work. What I like most about curry dishes is the longer it sets (to a point) the better the flavors are.
- 2 1/2 cups vegetable stock, divided
- 1/2 zucchini
- 2 carrots
- 1 round yellow squash
- 1/2 red bell pepper
- 1 small purple onion
- 8 slices of ginger, minced
- 1/2 cup coconut milk
- 2 TBSP red curry paste
- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.
- Add 2 cups vegetable stock and 1/4 tsp. salt to the pot and bring to a boil.
- While the quinoa is cooking, prep the veggies for the curry. Chop zucchini, carrots, squash, bell pepper, and onion evenly in size.
- In a separate pan over medium-high heat, add the remaining 1/2 cup vegetable stock. Once pan is heated, add the onion. Sauté the onion until fragrant and then add the vegetables except for the ginger. Let cook for a couple of minutes.
- Add the coconut milk, curry paste, and ginger, stir, and cook on medium heat with lid on until completely warm.
- Remove from heat and transfer into quinoa pot and mix well.
- add 1 cup frozen then thawed peas in with the vegetables
- add 1 cup chopped fresh cilantro in with the ginger
adapted from THE CHINA STUDY COOKBOOK