One Pan Thai Curried Quinoa with Tempeh (Gluten free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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This thai curried quinoa dish is absolutely lovely if I do say so myself! The chilli and ginger add a warming flavour without it being overly spicy and the coconut milk makes the quinoa nice and creamy which compliments the heat well!

I used to eat a version of this with prawns before going vegan but this revised recipe with tempeh is just as delicious! If you’re not keen on tempeh then you could use tofu, your favourite meat substitute or just skip this ingredient entirely. My sesame and soy tofu would work really well in this too!

This is a really versatile recipe and you could change it up regarding the vegetables you use. I prefer mangetout and baby corn but you could really experiment and just use whatever you have to hand that needs eating, making it an ideal recipe to avoid food waste. You can make this curried quinoa recipe in around thirty minutes meaning its a great recipe to try out during the week when you don’t want to spend loads of time cooking in the evening.

I have written the recipe for this curried quinoa out to include just one chilli, however, if you prefer your food to be a little spicier you could increase the amount used. Alternatively you could reduce the amount of chilli used, omit this ingredient entirely or even use a dried chilli powder instead of fresh if this is more convenient.

Ensure you read the packet instructions on the quinoa before using as some will require soaking for a minimum of thirty minutes prior to use. Some quinoa will also havea gluten cross contamination risk because of how it is produced and manufactured so make sure you keep this in mind when purchasing your ingredients.

If you like this recipe you may also like my Thai Curried Lentils and my Tomato and Aubergine Thai Red Curry recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 300ml 1 + 1/4 cup coconut milk
  • 175g 1 cup tempeh
  • 100g 1/2 cup quinoa
  • 1 handful mangetout
  • 1 handful baby corn
  • 3 spring onions
  • 2 cloves garlic
  • 1 chilli
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 vegetable stock cube
  • few sprigs coriander

Method

  1. Place the quinoa in a saucepan along with the stock cube and coconut milk. The milk may have separated in the can so ensure you get the cream if this is the case
  2. Bring the saucepan to boil and leave to simmer over a low heat for twenty minutes, stirring occasionally. Set aside once cooked
  3. While the quinoa is cooking, peel and finely slice the garlic and ginger and add to a frying pan along with the chopped and deseeded chilli, baby corn and mangetout. Cook for a few minutes over a low heat
  4. Mix the soy sauce and maple syrup together and use this to glaze the tempeh before adding to the frying pan. Cook everything together until the vegetables have started to soften and the tempeh is golden brown on either side
  5. Slice the spring onions and add to the pan, stir and allow to cook for one more minute before adding the cooked quinoa to the pan

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