This one pot mushroom, potato and turmeric quinoa curry is the perfect plant-based dinner and has become my go to weeknight dish – the combination of fluffy quinoa infused with turmeric and creamy coconut milk alongside chunks of potato, chickpeas, juicy mushrooms and green beans creates the most delicious, hearty veggie curry.
This has got to be my favorite curry recipe yet – each bite is bursting with flavour yet it’s so simple to make. The coconut milk gives each mouthful a rich, creamy texture which makes this curry so addictive, whilst balancing out the spice from the curry powder and turmeric, which is what supplies this curry with its vibrant golden colour that makes it so appealing, whilst also packing in all of its anti-inflammatory and immune boosting benefits.
This vegetable curry is a great one if you’re cooking for a big group – I’ve tested this one out on friends and family and it’s such a crowd pleaser and it’s a handy batch cook to. Simply add everything to the pan, leave it to cook and you have something so delicious that requires minimal time and effort. The green beans and peas are so easy to throw in from the freezer, but like with both my Chickpea and Aubergine Tagine and 15 minute Chickpea and Cashew Curry, feel free to substitute in whichever veggies you have lying around – spinach, kale and broccoli would all make great additions. This curry tastes incredible for leftovers the next day and freezes well too.
Not only does this dish only requiring one pot make it incredibly easy to make, it also means that you save on the washing up which is never a bad thing! And the fact that quinoa is already incorporated means that you don’t have to worry about cooking your grain separately, again saving on time, and it means that it soaks up all of the delicious flavours from the spices too.
I’m such a sucker for dessert but this curry is so filling that even I had to turn down one of my Chocolate Ganache Protein Bars. Packed with hearty veggies, plant protein and fiber, this is such a satisfying and comforting evening meal.
I love this curry served with roasted cashews and a sprinkling of fresh coriander but it it’s also delicious with a big spoonful of mango chutney and drizzle of tahini.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 1 small red onion
- 1 x 400g can chopped tomatoes
- 1 x 400ml can coconut milk
- 1 x 400g can chickpeas (240g when rinsed and drained)
- 600g potatoes, roughly chopped
- 250g chestnut mushrooms, roughly chopped
- handful each of frozen green beans and peas
- tsp each ground cumin and coriander
- 3 tsps curry powder
- 6 and 1/2 tsps turmeric
- 500ml veggie stock
- 150g quinoa
- Set a large pan over a medium heat and add a generous drizzle of olive oil.
- Once the oil has heated through, add the onion to the pan, reduce the heat to low and allow to sweat for 8-10 minutes, until soft.
- Add the chopped tomatoes, coconut milk and spices to the pan and stir well. Add the potatoes and mushrooms to the pan and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes, until the potatoes are soft.
- Add the green beans, peas and chickpeas to the pan and stir. Pour in the veg stock and add the quinoa.
- Allow to cook for 20-30 minutes, until the quinoa has absorbed most of the liquid. Stirring throughout to make sure that the quinoa doesn’t stick to the bottom of the pan. If the curry becomes too dry in this time, add a little more liquid.
- Serve and enjoy – I love mine topped with roasted cashews, fresh coriander and a dollop of mango chutney.
- This curry will keep in an airtight container in the fridge for up to 3 days. Or I like to freeze the extra portions where it will keep for up to 3 months.