I've seen a bunch of one pot pasta recipes floating around lately and it made me curious to find out if I could make a curry with the quinoa all in the same pot. My kitchen experiment was a success. This curry is rich, flavourful, filling, and is made from start to finish in one pot. I served mine with broccoli to increase my intake of plant-based protein.

Ingredients

2 Tbsp. olive oil
1 medium sweet potato, peeled and grated (approximately 2 cups of grated sweet potato)
3 carrots, peeled and finely diced
3 ribs celery, finely diced
1 onion, finely diced
2-inch knob of fresh ginger, peeled and minced
4 cloves of garlic, peeled and minced
zest and juice of 1 lime
3 Tbsp. green Thai curry paste (I use this one)
1 Tbsp. curry powder
1 apple, diced
1 (10oz) package cherry or grape tomatoes, cut in half
1 cup dry quinoa
1 (540mL) can chickpeas, drained and rinsed
(400mL) can coconut milk
water

Directions

Heat olive oil in large pot (I used my soup pot). Add sweet potato, carrots, celery, and onion and cook over high heat, stirring often, until onion is translucent, about 7 - 9 minutes.

Stir in ginger, garlic, lime zest, lime juice, curry paste, curry powder, apple, and tomatoes. Cook for another minute or two until apple started to soften. Stir in quinoa.

Add chickpeas and coconut milk. Fill empty coconut milk can with water and add to pot. Stir well and bring to boil over high heat.

Cover and turn heat down to simmer for 20 minutes. Remove lid, stir well, and continue to cook over high heat for another 5 minutes or so if it's too runny for your taste. Keep in mind the quinoa will continue to absorb liquid over time.

Enjoy as-is or serve with steamed veggies. I tweaked my cilantro yogurt from this post as below and topped my curry with a generous scoop. I also added a tablespoon each of hemp hearts and chia seeds for added protein, fibre, and serious smugness.

Cilantro Yogurt

Finely chop 1 small bunch cilantro and 1 small bunch green onions. You want to end up with about a cup of fresh herbs. Add 1-1/2 cups plain Green yogurt (the thicker the better) and salt and pepper to taste.