Quinoa Vegetable Curry Stew Recipe
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The Endless Meal · by Kristen Stevens★ 5.0 (38)

Quinoa Vegetable Curry Stew Recipe

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 45%
CARBS 65G53% OF CAL
16G FIBER0G ADDED6G INTRINSIC42G OTHER6G TOTAL SUGAR
FAT 16G29% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable and quinoa curry stew with black beans, kale, and warming spices made in one pot. Ready in 30 minutes and naturally vegan, hearty enough for a weeknight main.

maincurrybowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon avocado or olive oil
  • 1 medium red onion (finely chopped)
  • 1 green pepper (finely chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 3 tablespoons fresh ginger (minced)
  • 2 tablespoons curry powder
  • Optional: 1 teaspoon cayenne powder (if you like it spicy)
  • 2 large tomatoes (chopped)
  • 1 bay leaf
  • 4 cups broth
  • 1 cup quinoa
  • 1 ½ cups cooked black beans (or one 15-ounce can, rinsed and drained)
  • 3 tablespoons all-natural peanut or almond butter
  • ¼ cup fresh cilantro (chopped)
  • 8 ounces kale (torn into bite-sized pieces)
  • Sea salt and black pepper (to taste)
PREP
10M
SODIUM
1215MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.