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Coconut Quinoa Curry

This vegan, quinoa curry is full of bold flavors and a variety of colors and textures from an abundance of good-for-you ingredients. Packed with fiber and nutrition, this curry is hearty and satisfying…and all made in a single pot!


A friend posted on Instagram that her children have been in school for 6 days since December 22nd and that resonated with me. My kids have been in school for EIGHT days, including today, since December 22nd and that makes for a wild couple of girls and one exhausted mama. Toggling the demands of work and home in seasons like this are incredibly challenging and we all get a little…off. On account of all this along with the chaos that is children’s afterschool activities, meals are now a point of stress more than anything. I am steadfast in my wish to prepare home-cooked meals for my family that can be enjoyed day after day. Like my own taste buds, my girls enjoy all things coconut and so this coconut 


  • One Pot: All made in a single pot or Dutch oven, this hearty dish ensures easy clean-up!
  • Meatless Monday: Not all vegan recipes are PACKED with flavor, however this one certainly is – enjoy!
  • Curry Lovers: Rich in aromatics and providing a beautiful yellow hue, curry powder offers flavors of ginger, garlic, coriander, cumin, cinnamon, cloves, mustard seed, fennel seed and black pepper that are further enhanced with flavors of coconut and spice to make a rich and ingredibly flavorful, thick liquid.


  • Coconut Oil: Enhancing the coconut flavors, coconut oil is recommended however olive oil or avocado oil are excellent alternatives.
  • Sweet Potatoes: Use whatever potatoes you prefer – Russett, purple, red, you choose! You can also substitute in yams, carrots, or parsnips.
  • Onion: Yellow, sweet, or white onion is recommended however red onion works, too!
  • Crushed Red Pepper Flakes: Use more or less based on your heat preference. If substituting, half the amount of cayenne pepper can be used.
  • Curry Powder: A little bit goes a long way, but I would recommend not skipping or substituting this ingredient.
  • Turmeric: This ingredient adds nutrition and a deeper yellow-orange hue to the dish. A pinch of saffron can also do the trick!
  • Sugar: A bit of sugar – white or brown sugar works best – cuts the acid of the tomatoes.
  • Ginger: Fresh ginger root that has been peeled and minced or a tubed ginger paste are both great options. In a pinch, 1/2 teaspoon of ground ginger will suffice as a substitute.
  • Garlic: Fresh garlic is ideal – use more, less, or none, as you prefer. Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
  • Miso: This fermented soy bean paste adds a savory, salty, and sweet element of flavor depth to recipes. You can omit or swap in additional soy sauce in its place.
  • Soy Sauce: Choose a low-sodium soy sauce variety, if available, or coconut aminos as an alternative.
  • Coconut Milk: Canned coconut milk is unsweetened, thick, and rich in coconut flavor. Shake the can well before opening. To reduce the saturated fat and calorie content slightly, the recipe calls for half light coconut milk, however you can use all lite or all full-fat, as you prefer. 
  • Diced Tomatoes: You can use regular diced tomatoes or fire-roasted if you prefer. You can also omit this ingredient or use 1-2 cups of additional coconut milk or vegetable broth in its place.
  • Garbanzo Beans: Use more, less, or a different bean, if you prefer. Any bean (or edamame) will work, just be sure to drain and rinse.
  • Quinoa: Any quinoa will work here – red, white, etc. You can substitute in amaranth, if desired.
  • Broccoli: Fresh broccoli crowns or bags of fresh broccoli florets are perfect here. Cauliflower is a great option to swap in for fresh broccoli, too!


  • If you prefer to serve this curry as a curry soup, you can increase the liquid by adding several cups of veggie broth and/or omit the quinoa. You can prepare the quinoa separately and serve the curry on top of the quinoa (or rice, such as jasmine rice or basmati rice) to make a quinoa bowl.
  • Store leftovers in an airtight container in the fridge for up to 5-6 days
  • To make this meal easier on a busy weeknight, prep your veggies ahead of time. A bit of meal prep helps this recipe come together much more quickly!


Is this recipe gluten-free?

Yes! However, not all soy sauces are gluten-free, so do be sure to check for gluten or contamination, or opt for coconut aminos that is naturally gluten-free.

What other vegetables can be added to this curry?

Truly, anything goes! Sliced or chopped bell peppers, cauliflower, zucchini, mushrooms, eggplant, etc.

Quinoa is talked about as being a complete protein. What exactly does that mean?

Amino acids are the building blocks of proteins in the body. Some amino acids are essential and some are non-essential (can be derrived from the body/other foods). Complete proteins contain all 9 essential amino acids which is unique in vegetarian and vegan protein sources, such as quinoa.

What other flavors can be used in this curry?

Fish sauce, lime juice or lemon juice, red curry paste, or additional seasonings of curry powder, ginger, turmeric, or cayenne can be used to further develop flavors in this curry.


  • High in fiber with 8+ grams per serving
  • Vegan and gluten-free
  • Antioxidant-rich 
  • Turmeric offers several health benefits, including heart health and cancer and Alzheimers prevention

Coconut Quinoa Curry

Coconut Quinoa Curry

Yield: 8 servings (approx 2 cups each)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This vegan, quinoa curry is full of bold flavors and a variety of colors and textures from an abundance of good-for-you ingredients. Packed with fiber and nutrition, this curry is hearty and satisfying...and all made in a single pot!


  • 2 Tbsp coconut oil
  • 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
  • 1 onion, diced
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp curry powder
  • 1 tsp ground turmeric
  • 1 1/2 tsp granulated sugar
  • 1 Tbsp minced ginger
  • 3 cloves garlic, minced
  • 2 tsp white miso
  • 1 Tbsp low-sodium soy sauce
  • 1 (14.5 oz) can coconut milk
  • 1 (14.5 oz) can lite coconut milk
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1/2 cup dry quinoa, rinsed
  • 12 oz fresh broccoli florets


  1. Heat coconut oil in a Dutch oven of large pot over medium heat. Once hot, add the diced sweet potato and onion; stir and cook for 5-6 minutes or until onion is softened.
  2. Add the next 12 ingredients (crushed red pepper through garbanzo beans); stir and bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  3. Add the quinoa and stir; simmer for 10 minutes, partially covering the pot to reduce splatter, if needed.
  4. Add the broccoli and stir; simmer a final 10 minutes, again partially covering the pot, if needed. Stir occasionally before serving hot.

Did you make this recipe?

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Looking for more vegan recipe ideas? So much to enjoy!

Be well,

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