Curried mushroom and kale quinoa: Hearty and healthy

Curries are great during winter because the aromatic and spicy sauce along with a meat of your choice provides comfort as it warms you from the inside. However, not everybody eats meat but that doesn’t mean that you can’t have a hearty meal that will have the same effect. This curried mushroom and kale quinoa dish is packed with the textures and flavours you expect along with some incredibly healthy ingredients so that you can enjoy it every day of the week if you wanted to.

ALSO READ: Mushroom and lager beef pie: A wholesome weeknight meal

Curried mushroom and kale quinoa tips

Quinoa is a great planted-based protein source and unlike most plant-based protein sources, quinoa contains all the essential amino acids. The chickpeas also provide a great amount of plant-based protein and textures to go along with the mushrooms. Kale is packed with Vitamin C and K which will be very important for general immune health. It’s a bowl of vegan and vegetarian goodness that just keeps on giving.

ALSO READ: Spiced mushroom and butternut tartlets

You can enjoy some delicious and healthy meals this winter that don’t have meat in them, just like this curried mushroom and kale quinoa dish.

Last updated on 23 June 2023

Curried mushroom and kale quinoa recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 2 tbsp 2 olive oil

• 1 large 1 large red bell pepper, diced

• 1 1 red onion, sliced into petals

• 2 cloves 2 garlic, minced

• 1 tbsp 1 fresh ginger, grated

• 1 tsp 1 hot curry powder

• 1 tsp 1 garam masala

• ½ tsp ½ ground turmeric

• 200 g 200 kale, roughly chopped

• 400 g 400 (1 tin) coconut milk

• 2 tbsp 2 smooth peanut butter, no sugar added

• 400 g 400 (1 tin) chickpeas, rinsed and drained

• 400 g 400 white button mushrooms, sliced

• juice of 1 large lime

• 2 cups 2 cooked quinoa, for serving

• lime wedges, for serving

• fresh coriander, for serving

Method

• Heat oil in a large buffet casserole over medium-high heat.
• Add red pepper and onion. Cook briefly until the onion has just softened.
• Add garlic, ginger, curry powder, garam masala, turmeric, salt and pepper. Cook until fragrant.
• Add the kale and cook until just wilted.
• Pour in the coconut milk and add the peanut butter.
• Stir and bring to a simmer.
• Add the chickpeas and mushrooms. Stir well.
• Remove from the heat and squeeze over fresh lime juice.
• Serve in bowls over freshly cooked quinoa with extra lime wedges and plenty of fresh coriander.

Notes

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