Easy Chickpea and Vegetable Curry with Quinoa – made with coconut milk, spinach, basil, and mushrooms. The delicious curry is made with coconut milk, red curry paste, tomato paste, brown sugar, freshly squeezed lemon juice, and chili powder. Meatless, vegetarian, gluten free recipe.

I’ve been craving for a simple vegetarian dinner that I could just whip up in the matter of 30 minutes, and so this very simple chickpea vegetable curry recipe with quinoa was born. Let not the simplicity of this dish fool you, though: it is still a very filling veggie dish, and it rightfully deserves to be called a main course. You won’t go hungry after enjoying curry flavors, chickpeas, mushrooms, and spinach in a creamy coconut broth, on top of protein-rich quinoa.

By the way, my other meatless coconut curry favorites are these two: pumpkin, coconut and peanut butter curry and vegetarian pumpkin curry with chickpeas. They are as delicious as this chickpea and vegetable curry with spinach and mushrooms:

How to make chickpea and vegetable curry

First, add coconut milk to a large skillet and bring to boil. Add the following ingredients: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Stir until smooth.

Next, add spinach, chopped green onions and sliced mushrooms to the skillet with the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked.

How to cook quinoa

For each 1 cup of uncooked quinoa, use 2 cups of water and 1/4 teaspoon of salt.

Add uncooked quinoa, salt and water to a large sauce pan.

Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy, about 15-20 minutes.

Recipe notes

If you like your coconut curry a bit runny, add a little bit of water in the end to reach the desired consistency.

If reheating the next day, you will likely have to add a touch of water to the coconut curry as it will thicken overnight in the refrigerator.

To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea and vegetable curry.