Vegan Thai Green Curry with Quinoa and Vegetables

Recipe Description

Easy Instant Pot recipe for vegetarian, vegan and gluten free Thai Green Curry with Quinoa and assorted fresh vegetables . Easy Weeknight Dinner Recipe for Busy Families. Made-from-Scratchwith No Preservatives or other Adulterants. Modify Recipe Based on Taste or Dietary Preference. Healthy Family Meal – Loaded with Veggies . Serve as One-Pot-Meal or as Part of more Elaborate Dinner Menu.

Recipe Directions

Pressure Cooker (Instant PoMethod):

1. Start the IP in sauté mode on high heat and add two tbsp oil.
2. Prepare the tofu for sauté by pressing tpfu wrapped in kitchen paper towel between palms to squeeze the water out. Then crisp cubed tofu in the pan for two minute each side. Take it out and keep it aside when done.
3. Add ginger and celery in the left-over oil; sauté it on high for a minute.
4. After that add onions and bok choy stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
5. Now add homemade green Thai curry paste frozen cubes. Stir it into onions and celery. Roast it for 30 seconds.
6. Now add carrots, asparagus and eggplant into the curry pot. Give it a good stir.
7. Add washed and drained raw quinoa.
8. Now add coconut milk, water and salt.
9. Mix well to combine all ingredients.
10. Close the Instant pot lid. Cancel the saute mode and set on high pressure cook for ZERO
11. Let the pressure release naturally. Open the lid, once the pressure is completely released.
12. Then fluff the quinoa with light hand and add rest of the vegetables (zucchini, squash, bell peppers, cauliflowers, broccoli and snap-peas.
13. Mix all ingredients to incorporate into cooked quinoa.
14. Close the lid again and set IP on low pressure for ZERO This will allow the vegetable to get cooked with steam without getting mushy.
15. Let the pressure release naturally. Open the lid, once the pressure is completely released.
16. Now the Thai green curry quinoa is cooked. Add lime juice of half lime and handful of chopped cilantro, Thai basil and scallion into quinoa and combined everything.
17. Stir one last time to incorporate all the flavors into Thai Green Curry Quinoa. After transferring to the serving plate, top it with crisp tofu and roasted cashews.

Stove Top Method:

1. Heat oil in a wide pan. Add ginger, celery and onions when oil is hot. Don’t cook too much. Let it be crispy.
2. 2016-8-20 Thai Green Curry Quinoa Step 01
3. Continue sauteing and add bok choy stems.
4. 2016-8-20 Thai Green Curry Quinoa Step 02
5. Add asparagus and mix.
6. 2016-8-20 Thai Green Curry Quinoa Step 03
7. Add cauliflower and continue sauteing.
8. 2016-8-20 Thai Green Curry Quinoa Step 04
9. Now add broccoli and mix.
10. 2016-8-20 Thai Green Curry Quinoa Step 05
11. Add other vegetables and saute. Don’t overcook the vegetables to maintain crunchiness.
12. 2016-8-20 Thai Green Curry Quinoa Step 06
13. Once the saute is done, add Thai curry paste and salt to the vegetable mix in the pan. Give it a good steer.
14. 2016-8-20 Thai Green Curry Quinoa Step 07
15. You could add tofu now or add crisp tofu on top before serving.
16. 2016-8-20 Thai Green Curry Quinoa Step 08
17. After mixing the vegetables in pan, add the coconut milk. Let it simmer for a few minutes
18. 2016-8-20 Thai Green Curry Quinoa Step 09
19. Then add quinoa and additional half cup of water. Cover it with a lid and let it cook.
20. 2016-8-20 Thai Green Curry Quinoa Step 10
21. Once all the liquid is absorbed by quinoa and if it is cooked, just fluff it with a fork. Add cilantro, Thai basil, scallions and lime juice.