Quinoa in creamy vegetable gravy


Hello readers and friends. Happy Thursday to all! Hope you all are excited to embrace the weekend, which is just one day away. I have been thoroughly enjoying my little break. It has been very relaxing and exciting.

I have been bored with my standard daily cooking off late, which has triggered me to hunt for new recipes. Also, now that school is out of the way, I have tons of time at my leisure 🙂 to put my search into effect. During my quest for some new recipes, this colorful and healthy recipe caught my eye: http://www.monsoonspice.com/2013/05/creamy-tofu-and-pepper-curry-recipe.html. With tofu and the peppers as the main ingredients, this recipe is enriched with protein and Vitamin C. I bring to you a slight variation of this recipe with a few different spices and Quinoa as the added ingredient. I promise you the first bite you take of this recipe, you will fall in love with it.

Happy Cooking!


16 oz silken Tofu (pureed)

1 cup tomato puree

1/2 cup onion paste

1 tbsp garlic paste

1 tbsp ginger paste

1 tbsp finely chopped green chilies

2 cups of mixed bell peppers – green, yellow, red and orange (cut into bite size squares)

1 cup carrots (chopped into bite sized roundels)

2 tbsp corn kernels

2 tbsp peas

2 tbsp oil

1 tsp asafoetida

1 tsp cumin seeds

1 tsp mustard seeds

3-4 fresh curry leaves

1 – 2 cups of hot water (as needed to adjust the consistency)

1 tbsp of vegetable sabji masala (available in any indian grocery store or online)

1 tbsp coriander powder

2 tsp turmeric powder

1 tsp cumin powder

salt to taste

2 cups cooked Quinoa

2-3 tbsp of fresh cilantro (finely chopped)


  1. In a wok add the oil. Once its heated, add the asafoetida, cumin and mustard seeds. Once the seeds start to splutter, add the curry leaves and stir.
  2. Now add in the green chilies, ginger paste and garlic paste. Cook till they turn light brown.
  3. Now add the onion paste. Stir and cook until it is golden brown.
  4. Add the coriander, cumin and turmeric powder and mix well.
  5. Now add in the tomato puree and one cup water. Mix well and cook it covered until you see oil ooze out on the sides.
  6. Now add in all the vegetables and the vegetable sabji masala. Mix well and cook for 3-5 mins.
  7. Lower the heat to low and add in the tofu puree. Add salt to taste and mix well. Cook for 2 – 3 minutes. If now you think that the gravy is too thick, add in some more water and adjust the salt accordingly.
  8. Turn off the heat and add the cilantro. Stir lightly.

Tips for serving

  • I enjoyed this curry with Quinoa.
  • You could enjoy this with any Indian bread too.

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