Creamy Beet & Quinoa Curry with Tofu

The earthy sweetness of beets pairs surprisingly well with warm Indian curry spices. This dish isn't just delicious; the natural betacyanin pigments in the beets turn the quinoa a stunning vibrant purple, making it a feast for the eyes as well.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Skillet
  • Saucepan (for quinoa)

Allergen Information

⚠️ Soy
⚠️ Tree Nuts (Walnut)

Instructions

1

Cook the quinoa in double the amount of salted water (approx. 15 minutes), then cover and let it rest.

Tip: Resting allows it to absorb the remaining steam, making it fluffy.
2

Cube the tofu and fry in hot oil until golden brown on all sides. Remove and set aside.

Tip: Tofu gets crispy only if you press the water out of it first.
3

In the same skillet, sauté the diced beets with onion (if using), garlic, and ginger. Stir in the curry powder.

Tip: Toast the spices in the fat briefly (blooming) to intensify their flavor.
4

Pour in the coconut milk and simmer until the beets are tender (approx. 10-15 minutes). Stir in the cooked quinoa and tofu.

Tip: The beets will dye everything purple – that's the goal!
5

Serve topped with toasted walnuts for crunch.

Tip: The earthy flavor of walnuts complements the beets perfectly.

Recipe FAQ

Why is my quinoa bitter?
Quinoa has a natural protective coating called saponin. If you don't rinse it thoroughly in hot water before cooking, it can taste bitter.

Ingredients

  • 3/4 cup Quinoa (thoroughly rinsed)
  • 2 medium Raw Beets (diced)
  • 7 oz Firm Tofu (pressed and cubed)
  • 1 can (13.5 oz) Coconut Milk
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 0.35 oz Fresh Ginger (approx. 1-inch piece)
  • 2 tbsp Coconut Oil or Vegetable Oil
  • 1 handful Walnuts (toasted)
  • 1 bunch Fresh Cilantro