Thai Green Curry Stew with Quinoa (vegan | gluten-free)

I’m using this week to completely clean out my already bare pantry, fridge and freezer before taking another trip to the store. Because of this, our meals have been super simple and straight-forward, but definitely not boring or bland. This Thai Green Curry Stew with Quinoa came together in a flash and tasted like a dream. I’d been meaning to use a jar of Thai green curry paste for months, and I finally did it with this recipe. Success!

For this stew I sautéed a sliced onion with the curry paste before stirring in veggie stock and coconut milk. I also added in some other kitchen staples, like a can of chickpeas, quinoa and a bag of frozen vegetables. I mean, the only prep work was slicing an onion. What a freakin’ dream!

I would definitely consider this recipe a Lean Pantry recipe because the only thing I’d need to get at the store would be the curry paste (assuming that i didn’t have one, which i usually do). Literally everything other ingredient for this stew is on my Lean Pantry stock list (except frozen veg but you can add any fresh veggies too, which are on the stock list). That’s my kinda meal, and I think you’ll agree. Let me know if you give it a try!

Thai Green Curry Stew with Quinoa
Servings: 4


2 tablespoons olive oil
1 large yellow onion, sliced
1 teaspoon salt (plus 3/4 tsp more later)
1 teaspoon ground ginger
4-oz vegan green curry paste, or to taste (I like this mild one from Thai Kitchen, if you get spicy variety, adjust the amount accordingly)
4 cups vegetable stock or broth, I use a low sodium variety
1 14-oz can coconut milk
1 14-oz can chickpeas, drained
1 tablespoon tamari or soy sauce, I use reduced sodium tamari
sriracha or other hot sauce, to taste
1 cup dry quinoa
1-lb frozen mixed vegetables

To Make

Heat olive oil over medium heat in a large pot. Add sliced onions and 1 teaspoon salt. Sweat for about 5 minutes or until beginning to soften.

Stir in ground ginger and then curry paste. After a minute or two, being careful not to burn, add vegetable stock/broth, coconut milk, chickpeas, tamari and hot sauce. Bring to boil, reduce to simmer. Simmer for 10 minutes.

Add quinoa, cover pot with lid and simmer until quinoa is cooked, 13-ish 12-14 minutes. Add water or additional stock as needed. Stir in frozen vegetables, simmer until vegetables are cooked through.

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