Curried Quinoa Vegetable Stew is an easy to make and hearty vegan dinner recipe. It's loaded with veggies and quinoa and dotted with black beans and has tons of flavor. It is my favorite vegan stew recipe!
Ingredients
1tablespoonavocado or olive oil
1mediumred onion, finely chopped
1green pepper, finely chopped
1largecarrot, chopped
2stalkscelery, chopped
3clovesgarlic, minced
3tablespoonsfresh ginger, minced
2tablespoonscurry powder
Optional: 1 teaspoon cayenne powder, if you like it spicy
2largetomatoes, chopped
1bay leaf
4cupsbroth
1cupquinoa
1 ½cupscooked black beans, or one 15-ounce can, rinsed and drained
3tablespoonsall-natural peanut or almond butter
¼cupfresh cilantro, chopped
8ounceskale, torn into bite-sized pieces
Sea salt and black pepper, to taste
Instructions
Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
1 tablespoon avocado or olive oil, 1 medium red onion, 1 green pepper, 1 large carrot, 2 stalks celery, 3 cloves garlic, 3 tablespoons fresh ginger, 2 tablespoons curry powder, Optional: 1 teaspoon cayenne powder, 2 large tomatoes
Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
1 bay leaf, 4 cups broth, 1 cup quinoa, 1 ½ cups cooked black beans
Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.
3 tablespoons all-natural peanut or almond butter, ¼ cup fresh cilantro, 8 ounces kale, Sea salt and black pepper
Notes
Recipe adapted from the cookbook Cooking with Quinoa For Dummies by Cheryl Forberg, RD.