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Garlic quinoa curry with tofu
Creamy coconut and garlic curry served over quinoa with crispy tofu

Garlic Quinoa Curry with Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This dish is a true powerhouse of plant-based cuisine: quinoa is a complete protein source which, when met with creamy coconut milk and aromatic spices, creates a filling yet light meal. Curry is not just a spice, but a technique: frying spices in oil (blooming) brings deep flavours to life.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan: For cooking quinoa.
  • Deep frying pan or Wok: For making the curry.
  • Sieve: For rinsing quinoa.

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Place the quinoa in a fine-mesh sieve and rinse thoroughly under running hot water for at least 1 minute.

Tip: This step is essential to remove bitter compounds.
2 ✓

Put the quinoa in a saucepan, cover with double the amount of water, add salt, and cook covered for approx. 15 minutes until it absorbs the water and the grains "bloom" (a little white tail appears).

Tip: After cooking, let rest under the lid for 5 minutes, then fluff with a fork.
3 ✓

Drain the tofu, press out the water with kitchen paper, then dice. Heat a little oil in a pan and fry the tofu on all sides until golden brown, then remove.

Tip: Moisture is the enemy of browning. The drier the tofu surface, the crispier it will be. [Maillard reaction]
4 ✓

In the same pan, fry the finely chopped garlic and grated ginger until fragrant (approx. 1 minute). Sprinkle over the curry powder and fry for another half minute.

Tip: Frying spices (blooming) releases essential oils, making their flavour much more intense than if just sprinkled into liquid.
5 ✓

Pour in the coconut milk, bring to a boil, and cook over medium heat for 5-7 minutes until the sauce thickens slightly.

Tip: Reducing the coconut milk concentrates flavours and gives a creamier texture.
6 ✓

Stir the tofu and cooked quinoa back into the sauce to heat through. Serve sprinkled with dry-toasted sesame seeds and fresh coriander.

Tip: Add coriander at the end, as heat quickly destroys its fresh aroma.

Recipe FAQ

Why is the quinoa bitter?
Quinoa seeds are covered by a natural protective layer (saponin). Before cooking, wash thoroughly in a sieve under hot running water until it stops foaming to remove the bitter taste.
The coconut milk separated in the tin, is that bad?
No, that's natural. The thick cream sits on top, the water at the bottom. Shake thoroughly or pour the whole thing into the dish; heat will make it uniform.

Ingredients

  • 200 g Quinoa (weighed dry)
  • 300 g Tofu (firm)
  • 400 ml Coconut milk (tinned)
  • 2 tsp Curry powder (good quality)
  • 3 cloves Garlic
  • 10 g Fresh ginger
  • 20 ml Olive oil
  • 10 g Fresh coriander
  • 10 g Sesame seeds
  • 1 tsp Salt
  • 1 tsp Ground black pepper