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Squash curry quinoa with creamy coconut milk sauce in a bowl with golden quinoa and tender squash pieces

Creamy Squash Curry Quinoa with Coconut Milk Sauce

Squash curry quinoa is a creamy, comforting bowl of quinoa coated in a smooth coconut squash curry sauce with tender squash pieces and a savory cheese finish. It is a satisfying recipe for a cozy meal when you want rich texture and balanced flavors.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 283
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups dry quinoa, rinsed
  • 8 cups vegetable broth
  • 1 medium butternut or Kabocha squash (7-8 cups chopped)
  • 3 cloves garlic
  • 1 small onion
  • 2 teaspoons yellow curry paste (can also use red curry paste)
  • 1 teaspoon salt
  • 1/2 cup coconut milk
  • 1/2 cup cheese to taste (Gouda and Maasdam used)

Method
 

Preparation
  1. Cook the quinoa according to package directions, replacing the water with broth.
  2. Bring the remaining broth to a boil in a large pot. Peel and roughly chop the squash, garlic, and onion, then add them to the boiling broth. Add more water if needed to cover the squash, cover the pot, and cook for 10-15 minutes until the squash is fork-tender.
  3. Reserve a few cups of cooked squash pieces if you want chunks mixed into the finished quinoa.
Cooking
  1. Transfer the cooked squash, garlic, and onion to a blender while keeping the broth in the pot. Blend until smooth, adding reserved broth as needed to reach a thick soup-like consistency.
  2. Add the curry paste, coconut milk, and salt to the blender, then blend again until the sauce is fully combined.
  3. Pour the squash sauce over the cooked quinoa and mix in the reserved squash pieces and cheese. Adjust seasoning with additional salt, pepper, or herbs as needed.

Notes

Reserve some cooked squash pieces before blending if you prefer extra texture in the finished quinoa.