Thai Green Vegetable Curry with Quinoa

Quinoa is a versatile grain that makes a great alternative to rice. It also contains all of the essential amino acids.

Serves 2
per serving

15 Mins

25 Mins


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Quinoa   (100g)
Frozen soya beans  (80g)
2 tsp extra virgin coconut oil
1 clove garlic, finely minced  (6g)
1 inch piece ginger, peeled and cut into fine strips  (20g)
1 tbsp vegetarian green curry paste  (15g)
1 small aubergine, diced into 1cm pieces  (250g)
1 tsp lime juice
1 tsp soft brown sugar
1 tsp reduced sodium light soy sauce
1 small red pepper, de-seeded and cut into strips  (90g)
2 large spring onions, sliced  (20g)
French beans, cut into 1cm pieces  (100g)
Broccoli, cut into 1cm pieces  (100g)
1/2 x 400ml can reduced fat coconut milk
Coriander, finely chopped (10g)


  1. Rinse the quinoa, add it to a medium-sized saucepan of cold water and bring to the boil. Cook for a further five minutes or until the seeds start to sprout and are tender. Drain the quinoa and set aside.
  2. Blanch the frozen soya beans in a pan of boiling water for three minutes, drain, then rinse under cold water and set aside.
  3. Heat the extra virgin coconut oil in a non-stick, deep-sided frying pan or wok and add the garlic and ginger. Cook for a few minutes to flavour the oil.
  4. Add the curry paste to the pan and stir for a minute until the paste becomes fragrant, then add the aubergine and cook for a further two minutes.
  5. Add 150ml water and continue to cook for a further 5-8 minutes until the aubergine is tender.
  6. Stir in the lime juice, sugar and one teaspoon of soy sauce. Taste, checking that the sauce is not too salty, then add the additional teaspoon of soy sauce as necessary.
  7. Add the remaining vegetables, including the soya beans, and cook for 3-5 minutes until the vegetables become tender.
  8. Stir through the coconut milk then remove the pan from the heat.
  9. Add the coriander.
  10. Spoon the quinoa into two bowls and top with curry.

Nutritional information per serving

423kCal, 1775kJ

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