Updated: Oct 18, 2020

Serves: 4

Author: Taylor Steet


  • 2 tablespoons of extra-virgin olive oil

  • 2 heaped tablespoons of Thai Green Curry Paste

  • 1/2 eggplant/aubergine

  • 2 orange carrots

  • 1 zucchini/courgette

  • 1/2 butternut Pumpkin

  • 2 tablespoons of vegetable stock

  • 1 cup of water (to add to the curry)

  • 1 can of coconut milk

  • 2 cups of uncooked quinoa (soaked, drained & washed well)

  • 250g of preferred tofu diced

  • Fresh coriander to serve


  1. Peel or cut the hard skin off the pumpkin and dice pumpkin and carrot into inch size chunks

  2. Cut up the eggplant into similar size chunks, slice the zucchini into 1/2 inch thick circles and cut the red capsicum/pepper into short strips and set aside in a separate bowl

  3. Heat 1 tablespoon of the extra virgin olive oil in a deep saucepan and saute the carrot for about 5-7 minutes on a low heat

  4. Add the curry paste and the rest of the cut up vegetables and continue to mix all the vegetables together in the curry paste for 5 minutes

  5. Add the coconut milk, 1 tablespoon of vegetable stock and water and turn heat up and place the lid on until the curry starts to boil then completely reduce the heat to low and remove the lid

  6. In the meantime whilst the curry is cooking, add the quinoa to a pot with 2 cups of water and 1 tablespoon of vegetable stock and turn heat up until the water boils then reduce the heat back to low and simmer for 15-20 minutes. Stir occasionally

  7. Heat 1 tablespoon of extra virgin olive oil in small pan and add diced up tofu and cook for 7 mins on each side until tofu is slightly golden

  8. Once quinoa has absorbed all the water turn the heat off and let sit for a few minutes, fluffing it up with a fork

  9. Once the vegetables are nice and soft turn the heat off and mix in the tofu

  10. Serve curry with quinoa and washed coriander and ENJOY!


Tofu can be substituted for preferred choice of protein

Quinoa can be substituted with choice of grain

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