Creamy Squash Curry Quinoa

Name: Creamy Squash Curry Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1½ cups Dry quinoa, rinsed; 8 cups Vegetable broth; 1 medium (about 7-8 cups) Butternut or Kabocha squash, peeled and chopped; 1 Small onion, roughly chopped; 3 cloves Garlic cloves; 2 teaspoons Yellow curry paste; ½ cup Coconut milk; ½ cup Gouda or Maasdam cheese, shredded; 1 teaspoon Salt; Black pepper, to taste

Recipe GLPR330beeaea419aa

Indian

Main Course

45 min

374 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant and satisfying grain bowl featuring fluffy quinoa cooked in vegetable broth, topped with a silky curry-spiced squash sauce enriched with coconut milk. Roasted squash pieces and melted cheese add depth and creaminess to this naturally gluten-free dish. Perfect as a main course or hearty side.

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Ingredients

1½ cups Dry quinoa, rinsed

8 cups Vegetable broth

1 medium (about 7-8 cups) Butternut or Kabocha squash, peeled and chopped

1 Small onion, roughly chopped

3 cloves Garlic cloves

2 teaspoons Yellow curry paste

½ cup Coconut milk

½ cup Gouda or Maasdam cheese, shredded

1 teaspoon Salt

Black pepper, to taste

Directions

Rinse the quinoa thoroughly under cold water. In a medium pot, bring 3 cups of vegetable broth to a boil, add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the broth is absorbed and the quinoa is fluffy. Set aside.
While the quinoa cooks, bring the remaining 5 cups of vegetable broth to a boil in a large pot. Peel and roughly chop the butternut squash into chunks. Add the chopped squash, onion, and garlic cloves to the boiling broth. Cover and simmer for 10-15 minutes until the squash is very tender and easily pierced with a fork.
Using a slotted spoon, transfer the cooked squash, garlic, and onion to a blender, reserving the cooking broth in the pot. Set aside about 1-2 cups of squash chunks separately if you prefer chunky texture in the finished dish.
Add 1 cup of the reserved broth to the blender with the squash mixture and puree until completely smooth. Add more broth as needed to achieve a thick soup-like consistency.
Add the yellow curry paste, coconut milk, and salt to the blender and puree until the curry paste and coconut milk are fully incorporated and the sauce is smooth.
Pour the creamy curry sauce over the cooked quinoa in a large serving bowl. Gently fold in the reserved squash chunks and shredded cheese until evenly distributed. Season to taste with additional salt and black pepper. Serve warm.

Comments

Grocery List Plus Editorial Staff4.25

Curry paste is your sticking point—Harris Teeter and Kroger carry it, but Food Lion and ALDI may not stock it reliably, so budget a second stop if you hit a gap. The dish itself is honest at 45 minutes and feeds six well, with butternut squash and quinoa both available year-round at any Charlotte chain. At roughly $2.50 per serving (driven mainly by the coconut milk and gouda), this is weeknight-friendly, and it reheats perfectly the next day. A mild caveat: if your store's curry paste selection is limited, sub a reliable red curry powder to keep it simple.