This light and fragrant curry is a complete meal in itself, with protein-packed quinoa and fresh veggies. Alternatively, serve with flatbreads, spring rolls and rice for a stunning dinner party spread.


  • 1 tbsp coconut oil
  • coconut quinoa curry 1 large red onion, peeled and sliced
  • 4 cloves garlic, peeled and finely chopped
  • 1 tbsp fresh ginger, peeled and grated
  • 2 green chillies, finely chopped
  • 3 tbsp Thai yellow curry paste
  • 2 tsp mild curry powder
  • 400ml tin coconut milk
  • 240ml (1 cup) water
  • 1 vegetable stock cube
  • 1 yellow pepper, deseeded and sliced
  • 125g (1 cup) mushrooms, sliced
  • 2 tbsp tamari
  • 1 tbsp coconut sugar
  • 100g (1/2 cup) mixed dry quinoa
  • 100g spinach, washed
  • 1 lime, juice only
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped Thai basil
  • 1 courgette, thinly sliced


  1. Melt the coconut oil in a frying pan and add the onions, garlic, ginger and chilli. Stir fry for a few minutes then add the curry paste and powder. Fry for 30 seconds before adding the coconut milk and stirring well to combine.
  2. Pour the coconut mixture into a slow cooker and set to high. Add all the remaining ingredients to the pot, reserving the spinach, herbs and courgette. Stir well and leave to cook for 4 hours on high or 8 on low.
  3. When ready to serve, stir through the remaining ingredients and leave to stand for 5 minutes for the flavours to infuse.


Top Tip: Some Thai curry pastes include fish or shrimp paste as an ingredient, so check the ingredients before buying.

Taken From November 2019 (Issue 56) Vegan Life Magazine


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