Thai Red Squash and Quinoa Curry

May 20, 2023May 20, 20230 17
Thai Red Squash and Quinoa Curry with Cashews
in Main

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups quinoa ( any variety )
2 teaspoons vegetable oil
4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 can coconut milk
2 tablespoons soy sauce
1/2 cup vegetable broth
2 teaspoons palm sugar or 2 teaspoons dark brown sugar , grated
1 1/2 lbs baby squash , halved quartered or 1 1/2 lbs zucchini , sliced 1 inch thick
4 ounces baby corn , halved lengthwise
4 ounces snow peas , trimmed
1/3 cup unsalted roasted cashews , roughly chopped ( garnish )
2 tablespoons lime juice
lime wedge , to serve ( garnish )

Nutrision Information

Servings Per Recipe
4-6
Calories
616
Sugar
10g
Fat
30g
This Thai Red Squash and Quinoa Curry is a flavorful and healthy vegetarian dish that is perfect for a cozy night in. The fragrant Thai red curry paste adds a spicy kick to the rich and creamy coconut milk sauce, while the baby squash, baby corn, and snow peas add a fresh and crisp texture to the dish. The quinoa serves as a great base for the curry and is cooked to perfection in vegetable broth, creating a fluffy and tender consistency. This dish is a great option for those looking for a plant-based meal that is both flavorful and nutritious.

Instructions

1.In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat.
2.Add 2 cups of quinoa to the skillet and toast for 3-4 minutes, stirring constantly.
3.Add 4 cups of vegetable broth and 1/2 teaspoon of salt to the skillet and bring to a boil.
4.Once boiling, reduce the heat to a simmer and cover the skillet with a lid. Cook for 15-18 minutes, or until the quinoa has absorbed all of the liquid and is tender.
5.While the quinoa cooks, heat another 2 tablespoons of vegetable oil in a large pot over medium heat.
6.Add 2 tablespoons of Thai red curry paste to the pot and saute for 1-2 minutes, until fragrant.
7.Stir in 1 can of coconut milk, 2 tablespoons of soy sauce, 1/2 cup of vegetable broth, and 2 teaspoons of palm sugar or 2 teaspoons of dark brown sugar. Bring to a simmer.
8.Add 1 1/2 lbs of baby squash, 4 ounces of baby corn, and 4 ounces of snow peas to the pot. Cook for 10-12 minutes, or until the vegetables are tender.
9.Add 2 tablespoons of lime juice to the pot and stir to combine.
10.Remove from heat and serve the curry over the quinoa. Garnish with chopped cashews and lime wedges.

PROS

This Thai Red Squash and Quinoa Curry is a delicious and healthy vegetarian meal.

Quinoa is a great source of plant-based protein and fiber, while the baby squash, baby corn, and snow peas are loaded with vitamins and minerals.

The rich and flavorful curry sauce is made with fragrant Thai red curry paste and coconut milk.

CONS

Some may not like the strong and spicy flavor of the Thai red curry paste.

The amount of vegetable broth used in the recipe may need to be adjusted depending on the desired consistency of the curry sauce.

HEALTH & BENEFITS

This Thai Red Squash and Quinoa Curry is loaded with health benefits.
Quinoa is a nutrient-dense grain that is high in protein and fiber.
The vegetables used in this recipe are rich in vitamins and minerals, and the curry sauce is made with anti-inflammatory ingredients such as Thai red curry paste and coconut milk.
The cashews used as a garnish are a great source of healthy fats and protein.

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