indonesian curried 



Main course for 2 people

Preparation: 20 minutes

Left column


3 tablespoons oil

4 spring onions, roughly chopped

400 grams sweet potatoes, peeled and cut into 2x2 cm cubes

350 grams chickpeas, rinsed

50 grams Indonesian curry paste

1 can coconut milk (400 ml)

125 grams bean sprouts

50 grams baby spinach, washed

1 pouch steamed Indonesian Quinoa (210 g)

2 tablespoons coconut yogurt

1 handful young spinach leaves, washed

Right column

How to cook

  1. Heat the oil in a frying pan. Add the spring onions and sauté for 2 minutes (do not brown). Add the sweet potato and chickpeas. Stir in the curry paste. Add the coconut milk. Add salt and pepper to taste. Stir well. Bring the vegetable curry to a boil. Lower the heat, keep the curry at a simmer. Put a lid on the pan. Steam the vegetables for 12 minutes and then stir in the bean sprouts and spinach. Allow the vegetables to cook down for a few minutes.

  2. Meanwhile, heat the quinoa in a saucepan with a couple of tablespoons of water on medium heat.

  3. Divide the quinoa between 2 deep bowls. Top with the curry. Serve with coconut yogurt and young spinach leaves.


Vegetarian suggestion

Delicious with a boiled egg

Left column
Indonesian Curried Quinoa - Pouch - Pablo's Quinoa



with mungbeans & coconut

learn more

Right column
Super tasty and super easy quinoa recipes!



It’s revolution time!

Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
words. So come and join us!

Join the revolution!