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Vegetable Curry With Quinoa
  • 1 teaspoon canola oil
  • large red onion, chopped
  • cloves garlic, chopped finely
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 2 teaspoon curry powder
  • 1 can (400g) no-added-salt chickpeas, rinsed and drained
  • 1/2 medium zucchini, chopped
  • 3 medium carrots, chopped
  • 1 cup frozen or fresh green beans, chopped in half
  • 1 can (440g) reduced-salt tomatoes in juice
  • 1 small can (165g) reduced-fat coconut milk
  • 2 cups tri-colour quinoa, cooked according to instructions on packet
  1. Heat oil in frypan and cook onions, garlic, and spices for 2 minutes.
  2. Add the remaining ingredients and simmer with the lid off for 15-20 minutes.
  3. Serve with the steamed quinoa.


  • Use a mixture of brown and white rice instead of quinoa.

Storage Suggestions

Can be refrigerated for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • can opener
  • Medium-large fry pan

Nutrition Information

551g Quantity per serving Quantity per 100g
Energy 1431kJ 260kJ
Protein 14.0g 2.6g
Fat, total 9.7g 1.8g
— Saturated 3.6g 0.6g
Carbohydrate 41.0g 7.4g
— Sugars 13.2g 2.4g
Fibre 15.0g 2.7g
Sodium 423mg 77mg