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Pumpkin curry on quinoa base
Vibrant pumpkin curry with fresh herbs and grains

Pumpkin curry on quinoa base

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The meeting of South American quinoa and Indian flavours in this recipe is the best example of globalised cuisine. Quinoa, revered by the Incas as the 'mother grain', absorbs the spicy curry juices beautifully, while the caramelised edges of roasted pumpkin add sweet contrast to the dish. A light yet energising meal.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 385 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Fine mesh sieve (for washing quinoa)
  • Baking tray
  • Deep frying pan

Allergen Information

⚠️ No known allergens

Instructions

1 ✓

Cut the pumpkin into 2x2 cm cubes, toss with a little oil and salt, and roast in a 200°C oven for 20-25 minutes until the edges start to brown.

Tip: During roasting, the sugars in the vegetable caramelise, giving a much deeper flavour than just boiling it in the sauce. (Maillard reaction).
2 ✓

Meanwhile, rinse the quinoa thoroughly in a sieve with hot water, then cook in double the amount of salted water for approx. 15 minutes until the little 'tails' separate from the grains.

Tip: After cooking, leave to rest under a lid for 5 minutes, then fluff with a fork so it's loose, not sticky.
3 ✓

Finely chop the onion, garlic, and ginger. In a pan, sauté the onion in oil until translucent, then add the ginger and garlic for another 1 minute.

Tip: Add the garlic later than the onion as it burns sooner.
4 ✓

Sprinkle with curry and chilli powder, stir, then pour over the tomatoes and coconut milk. Bring to a boil.

Tip: The acidity of the tomato helps balance the richness of the coconut milk.
5 ✓

Fold the roasted pumpkin into the finished sauce and simmer for a few minutes.

Tip: Don't cook for long at this point, so the roasted pumpkin doesn't fall apart.
6 ✓

When serving, squeeze lime juice over it and sprinkle generously with fresh coriander. Serve the quinoa alongside as a side dish.

Tip: The acidity of the lime 'cuts through' the flavours and makes the dish fresh.

Recipe FAQ

Why is the quinoa bitter?
Quinoa seeds are covered by a natural protective layer (saponin). This must be removed by thorough washing with hot water before cooking.
Can I use other squash?
Yes, sweet potato or butternut squash also works excellently with this seasoning.

Ingredients

  • 400 g Pumpkin (cleaned)
  • 200 g Quinoa
  • 400 ml Coconut milk
  • 200 g Chopped tomatoes (tinned)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 2 tsp Curry powder
  • 10 g Fresh ginger
  • 30 ml Olive oil
  • 10 g Fresh coriander
  • 1 tsp Chilli powder
  • 1 pc Lime
  • 1 tsp Salt
  • 1 pinch Pepper