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Thai Yellow Curry Quinoa

This Thai yellow curry quinoa is the perfect weeknight dinner. Its yummy, full of protein and completely vegan.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner, lunch
Cuisine American, Fusion
Servings 4 people
Calories 344.3 kcal

Equipment

  • 1 6 qt Instant Pot/ Pressure Cooker
  • 1 12" Stainless Steel Pan or Wok
  • 1 Air Fryer

Ingredients
  

  • 4-5 tablespoon Vegan Thai Yellow Curry paste
  • 1 ½ cup Quinoa
  • 2 + 1 cup Water
  • 2 cup Light Coconut Milk sub with thick coconut milk if preferred
  • 2 cups Broccoli cut in to individual florets
  • 2 medium Carrots peeled and cut in to matchsticks
  • 1 medium Yellow or Red Onion peeled and finely chopped
  • 5 cloves Garlic peeled and finely chopped
  • 5 Baby Bellas or White Mushrooms cleaned and sliced
  • 1 lb Medium to Firm Tofu
  • 4 tablespoon Soy Sauce sub with Tamarind/Coconut Aminos
  • 2 tablespoon Rice Vinegar
  • 2 tablespoon Avocado Oil or any Neutral cooking Oil
  • 1 tablespoon Palm Sugar or Brown Sugar
  • Salt and Pepper to taste

Instructions
 

  • Place the quinoa in the "inner" pot of the instant pot. Add 2 cups of water and close the lid. Set the valve to "closed" position and pressure cook at high for 2 minutes. Let the steam release naturally which should take around 20 minutes.
  • Cube the tofu and place in the airfryer. Air fry at 400 deg F for 15-18 minutes. Make sure to turn it over at the 8-9 minute mark. You can also pan fry it in some oil and keep aside.
  • While the quinoa and tofu are cooking, prepare the vegetables. Heat a wide pan or wok and add 2 tablespoon of neutral cooking oil. Add the onions and saute for 3-4 minutes. Add the garlic and cook for another 2 minutes.
  • Now add the broccoli and carrots and let this cook for 5 minutes. Finally mix in the sliced mushrooms. Season with soy sauce and mix well. Add the curry paste and curry powder. Mix well. Let this cook for 2-3 minutes.
  • Add the coconut milk, sugar and vinegar. Mix and let this mixture simmer for 5 minutes. Add the cooked quinoa to this mixture and season with some salt and pepper. Let this cook for another minute or two before turning off the heat.
  • Serve hot topped with chopped cilantro leaves and toasted cashew nuts.

Notes

  1. The nutritional values provided are only approximate and not absolute values. Please consult your trusted sources or a nutritionist for exact values. 
  2. Use Tamari or Coconut Aminos in place of soy sauce to keep it completely gluten-free. 
  3. Replace quinoa with cooked brown rice, jasmine rice or rice noodles if you prefer. 
Keyword quick dinner, quinoa, quinoa curry, Thai, vegan, vegetarian, yellow curry