Savor the tropical flavors of our Coconut Curry Grain Bowl, featuring a hearty blend of grains, vibrant vegetables, and rich coconut curry sauce.

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add red bell pepper and shredded carrot, and cook for another 3-4 minutes until slightly softened.

Sauté Vegetables

Stir in the chickpeas, spinach, curry powder, salt, and black pepper. Cook for another 5 minutes, stirring frequently, until the spinach is wilted and everything is heated through.

Add Chickpeas and Spinach

Fluff the cooked quinoa with a fork. In serving bowls, layer quinoa and the sautéed vegetable mixture. Garnish with fresh cilantro before serving.

Assemble the Bowl

Quinoa

Coconut milk

coconut curry grain bowl

Recipe information

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