Coconut Quinoa And Potato Curry

Being a geezer from old Blighty, curries were exclusively Indian growing up for me. I am going to estimate that 99.97% of us English would choose Indian food as our favourite over any other.

So as I got older and travelled the globe a couple of times, I threw myself into nearly every continents cuisine and was shocked to find that curries exist all over the World. Haha. Now, although nothing will ever replace a good old Dhansak for me, I have fallen in love with other Asian curries and make different Juddy variations whenever I can.

This one here is inspired, I guess, from the Thai curry. The garlic, ginger and chilli combine really well with coconut milk and tomatoes. The fresh coriander and lime (and yogurt if using) really bring out all the flavours so don’t forgo any of those.

I chose quinoa over rice as the nutional qualities are far superior and in 2016, I think quinoa is accepted far more than it was 20 years ago where, round my way, you would have gotten a firm slap for even knowing how to pronounce it.

This is best eaten as a post workout meal, if you care about that kind of thing. It is loaded with good quality, replenishing carbohydrates and if you use light coconut milk and forgo the naan, it comes under 500 calories per serve with 21g protein. If you go with naan, you are looking towards the 30g mark and a couple of hundred extra calories.

Naan bread with a thai inspired vegan curry using Bolivian quinoa. Who wudda thunk that is what Juddy Brown would be eating in 2016??? Well it is and I apologise for nowt!



Serves 4


  • 500g New Potatoes (baby potatoes), halved
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 carrot, diced
  • 1 red chilli pepper, chopped
  • 2 cloves garlic, chopped
  • 1 thumb sized piece of ginger, chopped
  • 1.5 tablespoons tomato paste
  • 1 tablespoon turmeric
  • 1/2 teaspoon chilli powder
  • 8 curry leaves
  • 1 cup quinoa, rinsed
  • 400ml can coconut milk (I use light)
  • 400g can chopped tomatoes
  • 1 cup (250 ml) vegetable stock (or water)
  • 400g can chickpeas, drained
  • large handful spinach (around 150g)
  • 1 bunch coriander, chopped
  • salt and pepper
  • optional: wedges lime, coconut yogurt and naan/roti bread to serve



Cook It:

  1. Boil the potatoes in a large pan of salted water for about 15 minutes. Remove a larger piece of potato and stick a knife in the centre of it. It should go in like butter, if not, return to boil until ready, checking regularly
  2. Meanwhile, put a large sauté/casserole dish on your stove over a low to medium heat
  3. Add the oil, swirl around the bottom of the pan and add the onion and carrot. Fry for around 10 minutes, stirring regularly
  4. As the potatoes are ready, add the garlic, chilli and ginger and fry for a couple of minutes to the onions and carrots
  5. Add the drained potatoes to the pan along with the tomato paste, turmeric, chilli powder and curry leaves. Stir everything really well and make sure all the potatoes are covered in the pasty spices
  6. Add the quinoa, coconut milk, tomatoes and stock to the pan, stir REALLY well, cover and bring to a boil. Lower to a simmer, keep covered and leave for 15 minutes
  7. Add the chickpeas and give everything a good stir. Leave for 10 minutes, but stir occasionally
  8. For the final 5 minutes, add the spinach. Don’t worry if things are a little dry at this time. The spinach will wilt and release water and moisten everything. Hehe. If things really are a bit dry, add some water to loosen a little. Keep stirring regularly
  9. Season with salt and pepper and serve with your optional extras.
  10. Get it into ya!!!!

Recommended Tunes:


Neil Young & Crazy Horse “Greendale”

I was given this album a few weeks ago and threw it into my car stereo without knowing anything about it. I’m not usually one for lyrics but the lyrics here got me. I also noticed a theme going throughout, which I won’t ruin for you, but I am a sucker for concept albums.

Music wise, it is a standard Crazy Horse album – political, simple, 56 hour guitar solos and Neil’s quirky style. It is the theme of the album that really sucked me in. It is a novel in album form and I like that.

Listen – but do yourself a favour and buy it on vinyl!!

It’s not on spotify so get yourself down to a record store and buy it like the good ol’ days!

12 thoughts on “Coconut Quinoa And Potato Curry

      1. Wow!!!! Made this today. It’s bloody incredible, and works so well with the quinoa. Really, really tasty and uber easy too. Followed your ingredients pretty much exactly, except for the curry leaves, couldn’t find mine so used kaffir lime leaves instead but they worked great. It’s cold and rainy here in the UK so this is the perfect curry to warm up with. Love, love, love it. Will post on our blog later with a link to your recipe. Big thanks again for sharing this beauty. Tracee 😀

        Liked by 1 person

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