Dinner

Super-Green Curry with Quinoa Rice Recipe

BySophie Carsel January 5, 2026January 5, 2026

Introduction

This super-green curry with quinoa rice is a vibrant, nutritious meal that combines wholesome grains with a creamy spinach and kale curry. It’s packed with flavor, easy to prepare, and perfect for a healthy weeknight dinner.

A top view of two white bowls each filled half with white rice and half with bright green thick pea curry, topped with red chili slices and golden toasted garlic chips. A large silver pan holds more of the same bright green pea curry with a silver spoon inside it, showing a creamy texture dotted with whole peas and garnished with the same red chili and garlic slices. Near the bowls, a small white flower-shaped dish contains extra red chili and garlic in oil. There is a pink glass of water and two bronze spoons placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g quinoa
75g rice
1 tsp oil
1/2 red onion, chopped
1/2 tsp cumin seeds
50g kale
150g baby spinach leaves
1/4 tsp turmeric
400g can chickpeas, drained
Squeeze of lemon juice, to serve
1-2 tsp olive oil
5 garlic cloves, thinly sliced
1 red chilli, thinly sliced

Instructions

Step 1: In a large microwave-safe bowl, combine the quinoa and rice. Wash and rinse them three times. Add 320ml boiling water, cover, and microwave on high for 10 minutes. Let it rest for 5 minutes, then fluff with a fork.
Step 2: While the rice cooks, heat 1 tsp oil in a large pan over medium heat. Fry the chopped onion for 5–7 minutes until soft and lightly browned. Add the cumin seeds and stir for 1 minute to release their aroma.
Step 3: Add the kale, baby spinach, turmeric, and a pinch of salt to the pan. Pour in 250ml boiling water. Cover and cook for 10–15 minutes, stirring halfway through.
Step 4: Transfer the cooked greens to a blender and allow to cool for a few minutes. Blend until smooth, then return the mixture to the pan.
Step 5: Stir in the drained chickpeas and cook on low heat for 5 minutes to warm through.
Step 6: For the tadka, heat 1–2 tsp olive oil in a pan over medium heat. Fry the sliced garlic and red chilli for 2–3 minutes until fragrant.
Step 7: Quickly pour the tadka over the curry. Serve the curry alongside the quinoa rice with a squeeze of lemon juice.

Tips & Variations

For extra creaminess, add a splash of coconut milk before blending the greens.
Adjust the heat by using fewer or more chillies according to your taste.
You can substitute kale with collard greens or Swiss chard if preferred.
If you don’t have a microwave, cook quinoa and rice on the stovetop in boiling water for about 15 minutes until tender.

Storage

Store any leftover curry and quinoa rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. Add a splash of water to the curry if it thickens too much when reheating.

How to Serve

A large silver pan filled with thick, bright green curry with small peas and scattered slices of cooked garlic and red chili on top, a silver spoon resting inside. Two white bowls below contain a layer of white rice mixed with brown grains on one side, topped with a generous layer of the same green curry with peas, garnished with red chili pieces and garlic slices. A small white scalloped dish holds more red chili and garlic in oil. There are two bronze spoons near the bowls and a transparent pink glass filled with water to the upper left, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only quinoa or only rice?

Yes, you can use either quinoa or rice alone depending on your preference or dietary needs. Adjust cooking times accordingly.

Is this curry suitable for freezing?

Yes, the curry freezes well. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Sophie Carsel