indonesian curried 



Main course for 2 people

Preparation: 15 minutes

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100 grams bottled peanut sauce

3 tablespoons oil

1 onion, finely chopped

1 leek, thinly sliced

250 grams plain tofu, cubed

200 grams bean sprouts

1 pouch steamed Indonesian Quinoa (210 g)

2 tablespoons sweet soy sauce (ketjap manis)

1 tablespoon soy sauce

1 carrot, sliced into ribbons with a vegetable peeler

½ small red chili, thinly sliced into rings

Optional: 1 container mushrooms, sliced

Optional: garnish with cilantro and tapioca chips

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How to cook

  1. Heat the peanut sauce according to the instructions on the bottle.

  2. Heat the oil in a frying pan, add the onion and leek and sauté on high heat for a few minutes. Add the cubed tofu and sauté until golden brown, about 4 minutes. Stir in the bean sprouts and quinoa. Add the sweet soy sauce and soy sauce and pepper to taste.

  3. Divide the Indonesian-style fried Quinoa between 2 deep bowls. Top with peanut sauce. Serve with carrot ribbons and red chili ringlets.

  4. Optional: heat 2 tablespoons oil in a frying pan and sauté the mushrooms on high heat until golden brown and cooked, about 5 minutes. Add salt and pepper to taste. Serve with cilantro and tapioca chips.


Vegetarian suggestion

Delicious with fried eggs

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Indonesian Curried Quinoa - Pouch - Pablo's Quinoa



with mungbeans & coconut

learn more

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Super tasty and super easy quinoa recipes!



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