Coconut Curry Quinoa and Broccoli Bowl

This Curry Quinoa with Broccoli is rich, creamy, and bursting with vibrant flavors. Made with a base of coconut milk and red curry paste, this vegan-friendly dish is the perfect addition to your dinner table.

302 CALORIES43g CARBS10g FAT9g PROTEIN
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If a dish contains coconut or curry flavors, there’s a pretty strong chance that I’m going to love it. Now, combine the two together? Instant winner. The vibrant spice of the curry paste with the subtly sweet and creamy coconut milk gets me every time. I make varieties of this dish all the time with different proteins, veggies, and grains; depending on what I have at home that week.

This Curry Quinoa with Broccoli is incredibly versatile, so it can be altered in a ton of ways depending on what you’ve got in the house. If you have a bunch of veggies that are on their way out the door, you can chop them up and toss them into this dish. Between the coconut milk, red curry paste, and fresh herbs; the bright and bold flavors are guaranteed to knock your socks off.

Whether you’re looking for healthy side dish recipes or a delicious main course for Meatless Monday, this flavorful dish with curry and quinoa is the way to go. Serve it up alongside a green salad for a complete meal the whole family will enjoy.

Key Ingredients

To bring this flavorful dish to life, you will need the following key ingredients:

  • Quinoa: This healthy grain serves as the base of our dish and is loaded with fiber, vitamins, and minerals.
  • Coconut milk: This makes the dish incredibly creamy and rich. It’s the magic ingredient that makes people assume there must be dairy in this vegan dish!
  • Red curry paste: This is my preference, but you can sub this out for curry powder if you don’t have curry paste.
  • Veggies: We use a combination of carrots, celery, red bell pepper, and broccoli to load up the dish with delicious flavors and beneficial nutrients.
  • Fresh herbs: Fresh basil and mint add a ton of bright and beautiful flavors to the dish. I wouldn’t recommend swapping these out for the dried versions.

Serving and Substitution Tips

Here are some of my top tips for serving styles and substitutions:

  • You can bulk up this dish by adding a protein source like chickpeas or lentils. If you aren’t worried about keeping it vegan, you can add chicken or shrimp.
  • Feel free to add more veggies! Some of my favorite additions include spinach, mushrooms, onions, peas, and zucchini.
  • If you prefer a spicier dish, feel free to add a finely chopped red chili pepper or a pinch of crushed red pepper.
  • If you want to change up the herbs, try using fresh cilantro or parsley instead.
  • To keep this dish gluten-free, you can substitute tamari in place of soy sauce.
  • If you don’t have brown sugar at home or prefer a more natural alternative, you can use coconut sugar or maple syrup instead.
  • For an extra touch of sweetness, try adding dried cranberries or raisins to the dish.

How to Store This Dish

This delicious dish keeps really well, making it a great choice for meal prep. If you wind up with leftovers, make sure to let them cool down to room temperature before transferring them to an airtight container. Once properly stored, you can store the dish in one of two ways:

  • In the fridge for up to 4-5 days.
  • In the freezer for up to 3 months.

Health Benefits of Quinoa

Known as one of the healthiest foods on the planet, quinoa is a naturally gluten-free grain that is packed with vitamins, minerals, protein, and fiber. People have been eating quinoa for thousands of years and has grown tremendously in recent years with its newfound label as a ‘superfood.’

These are some of the most impressive health benefits of quinoa:

  • Contains more fiber than most grains, which helps keep you full for longer and keeps you regulated
  • Helps to reduce blood sugar levels and cholesterol
  • Aids in weight loss
  • Contains all 9 essential amino acids, making it a complete protein
  • Improves metabolic health
  • Loaded with antioxidants, which work to fight against harmful free radicals in the body

Frequently Asked Questions

Below you will find answers to some of the most frequently asked questions about this dish:

Is this dish healthy?

Yes! This vibrant curry quinoa dish is loaded with protein, fiber, vitamins, and minerals. Quinoa is a complete protein and is known to be one of the healthiest grains on the planet. It’s also vegan-friendly, gluten-free, and dairy-free, making for a healthy addition to all types of diets.

Can I use different vegetables?

Of course, you can use any vegetables you like in this dish. Some of my favorite alternatives include zucchini, peas, mushrooms, and spinach. This dish is great for using up any veggies you have in the fridge that need to be used. You can also use frozen veggies if you have them.

Can I freeze this dish?

Yes. To freeze this dish, simply wait for it to cool down to room temperature and then transfer it to an airtight bag or container. Once you’ve done that, you can store it in the freezer for up to three months. Just note that the vegetables will not be as crisp after it is frozen and the texture will be similar to a reheated frozen veggie.

What can I use instead of quinoa?

If you want to swap out the quinoa, you can use chickpeas, lentils, rice, or sweet potatoes instead. Any of these work great in this dish.

How can I bulk up this dish?

To make this dish even more satisfying, you can add a protein source. Some of my favorite proteins to use in this dish are chickpeas and lentils. If you aren’t trying to keep the dish vegan, you can also add chicken or shrimp.

More Healthy Quinoa Recipes

If you liked this tasty quinoa recipe, try these next:

The Recipe
Coconut curry quinoa with broccoli and chickpeas in a bowl.

Coconut Curry Quinoa and Broccoli Bowl

PREP TIME: 5 Min
COOK TIME: 25 Min
TOTAL TIME: 30 Min
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Ingredients

USMETRICS
  • 1.25 cups red quinoa
  • 1 tbsp. olive oil
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 1.25 tbsp. red curry paste (or more to taste)
  • 1 tbsp. ginger, minced
  • 1 tbsp. brown sugar
  • 1.5 cups lite canned coconut milk
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 5 cups broccoli florets
  • 1 tbsp. soy sauce (or more to taste)
  • 5 tbsp. fresh basil, chopped
  • 5 tbsp. fresh mint, chopped

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Instructions

(Hide Photos)
1

Cook the quinoa according to package directions.

2

Heat a nonstick skillet over medium heat. Add the olive oil. Once hot add the celery, carrot, pepper, curry paste, ginger, and brown sugar. Sauté for 4-5 minutes.

3

Add the coconut milk and bring to a simmer. Simmer for 5 minutes. Add the broccoli and simmer for 5 more minutes.

4

Mix the cornstarch with water. Add to the sauce and bring to a boil. Turn down and let the sauce thicken for 2-3 minutes. Stir in the soy sauce.

5

Serve over quinoa and top with fresh basil and mint.

Nutritional Facts
Serving Size: 1.25-1.5 cups
Amount Per Serving
Calories 302
Calories from Fat 93
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
22%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 374mg
16%
Total Carbohydrate 43g
14%
Dietary Fiber 7g
29%
Sugars 7g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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