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bowl of vegan spiced quinoa curry with butternut squash, carrot, and mint leaves on top

Vegan Moroccan Spiced Quinoa Curry

Hearty and warming vegan curry with a hint of Moroccan spices
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Moroccan
Servings 6 servings

Equipment

  • Chef's Knife
  • Peeler
  • Dutch Oven
  • Medium pot

Ingredients
  

For the Soup

  • 1 and 1/2 tbsp olive oil (keep 1/2 tbsp for the quinoa)
  • 1 red onion
  • 3 cloves garlic (keep 1 aside for the quinoa)
  • 2 tsp paprika
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 and 1/2 tsp turmeric (keep 1 tsp aside for the quinoa)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp saffron
  • 500 ml vegetable broth
  • 400 g chopped tomatoes
  • 10 cherry tomatoes (halved)
  • 1 lemon (juice)
  • 1 butternut squash (peeled and diced)
  • 4 medium carrots (peeled and diced)

For the Quinoa

  • 1/2 tbsp olive oil (from before)
  • 1 small shallot or small white onion
  • 1 clove garlic (from before)
  • 1 tsp turmeric (from before)
  • 180 g quinoa (washed and drained)
  • 400 ml vegetable broth
  • Mint leaves to garnish

Instructions
 

For the Soup

  • Start by peeling and dicing the onion, butternut squash and carrots and mince the garlic.
  • Heat the tablespoon of olive oil in a dutch oven and when it's hot, add the onion. Cook until translucent on a low-medium heat (approx. 10 minutes). When cooked, add all the spices and stir for 1 minute. Add the minced garlic and stir for 1 minute.
  • Add the can of chopped tomatoes, the cherry tomatoes, the 500 ml of broth and the lemon juice. Bring to a boil.
  • When it boils, add the butternut squash and the carrots. Cover and cook for approximately 20 minutes or until the vegetables are tender. Season with salt and pepper to taste.

For the Quinoa

  • Wash the quinoa thoroughly and drain.
  • Heat the olive oil and add the shallot. Cook until translucent (approximately 10 minutes). Add the turmeric and stir for a few seconds. Add the garlic and stir again for one minute.
  • Add the quinoa and toast it for 1-2 minutes and then cover with the broth. Cook for 15 to 18 minutes or until the broth is completely absorbed.
  • Serve while it's hot. Garnish with a few chopped leaves of fresh mint.
Keyword Autumn Recipes, Butternut Squash, Fall Recipes, Vegan Recipes, Vegetarian Recipes