Description
Creamy, fragrant, and packed with warm curry flavor, this 5-Ingredient Coconut Curry Quinoa is an easy one-pot side dish made with quinoa, coconut milk, tamari, curry powder, and cumin. It’s perfect for busy weeknights, meal prep, grain bowls, or serving alongside chicken, shrimp, tofu, and roasted vegetables.
Ingredients
Scale
- 1 cup white quinoa, rinsed
- 2 cups coconut milk, full-fat or lite
- 2 teaspoons tamari or soy sauce
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
Instructions
- Add the quinoa, coconut milk, tamari or soy sauce, curry powder, and cumin to a small saucepan. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer.
- Cover and simmer for about 15 minutes, or until the coconut milk has been absorbed and the quinoa is tender.
- Remove the saucepan from the heat. Stir gently, cover again, and let the quinoa rest for 5 minutes.
- Fluff with a fork and serve warm with your favorite main dish.
Notes
- Rinse the quinoa before cooking unless the package says it is pre-rinsed.
- Full-fat coconut milk creates a richer, creamier texture, while lite coconut milk gives you a lighter result.
- Keep the heat low after the mixture comes to a boil to prevent the coconut milk from scorching.
- Curry powders vary in flavor and heat, so choose a blend you enjoy.
- For extra freshness, serve with lime juice, cilantro, or sliced green onions.
- Optional toppings such as toasted cashews or sliced almonds add a satisfying crunch.
- For gluten-free preparation, use certified gluten-free tamari rather than regular soy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: Curry-Inspired
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg